Lamb curry with spinach

PREP: 20 mins COOK: 90 mins Add to My Favourites

Ingredients

  • SERVES 4
  • 1 kg lamb shoulder, neck fillet or leg, cut into 2½ cm cubes
  • 2 tbsp rapeseed or olive oil
  • 1 onion, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 2½ cm piece fresh ginger, peeled and chopped
  • 1 bay leaf
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cardamom seeds, crushed
  • Pinch ground cloves
  • Pinch cayenne pepper
  • 2 level tbsp flour
  • 200 g baby spinach leaves
  • 125g natural yoghurt
  • Salt and black pepper

Method

STEP 1

Heat the oil in a large non-stick pan, season the lamb and brown for 3-4 mins.   Remove from pan and set aside. 


STEP 2

Add the onion, garlic, ginger and spices to the same saucepan and cook for 2 mins. Sprinkle on the flour, stir for 1 min, then add 250ml water. Stir again, then return the meat to the pan with the bay leaf.


STEP 3

Cover, reduce the heat and simmer for 1½ hours.


STEP 4

Remove from the heat and add the spinach. Stir until wilted. Add the yogurt and adjust the seasoning.


STEP 5

Serve hot with basmati rice and a tomato salad

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