SPEEDY LAMB & SPINACH CURRY

Speedy lamb & spinach curry image

The perfect recipe for a quick curry fix, use a tender cut of meat than can be stir-fried instead of stewed

Provided by Sara Buenfeld

Time 16m

Number Of Ingredients 10

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Ingredients

½ tsp cumin seeds
2 tsp sunflower oil
200g lean lamb steak, cubed
1 red pepper , deseeded and sliced
1 green chilli , deseeded and sliced
2 tbsp mild curry paste
225g can chopped tomato
160ml can coconut cream
100g bag baby spinach
½ a 20g pack coriander , chopped (about 1 tbsp)

Steps:

Dry-fry the cumin seeds for about 20 secs in a wok, then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.
Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.

Nutrition Facts : Calories 205 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.66 milligram of sodium