0:15

To Prep

0:40

To Cook

14

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

4

AVG RATING

(1 Member)

Lamb curry with spinach

Ingredients
  • 1.5cm 'thumb' fresh ginger, peeled
  • 6 cloves garlic, peeled
  • 3 onions, peeled
  • 2 dry red chillies
  • 500g spinach, washed and trimmed
  • 3 tbsp olive oil
  • 2 bay leaves
  • 3 whole cardamoms
  • 6 whole cloves
  • 2cm piece of cinnamon stick
  • 800g lean lamb, cubed
  • 2 tsp salt
  • 500ml water
  • 1/2 cup unsweetened yoghurt
    • Method
    • Notes
    1. Step 1

      In a food processor, puree the ginger, garlic, onions and chillies to form a paste. Steam or pan fry the spinach in a large saucepan for about 6 minutes until liquid has evaporated.

    2. Step 2

      Drain, squeeze dry and puree until smooth. Heat the oil in a large heavy-based saucepan. Brown the meat in batches and put to one side.

    3. Step 3

      Add the bay leaves, cardamoms, cloves and cinnamon stick. Cook for 2 minutes. Mix in the onion paste and cook for 5 minutes. Stir in the spinach puree, water and browned meat. Cover and cook over lowest heat for 1 1/2 hours until the meat is tender and a thick, dark green gravy has formed. Stir occasionally.

    4. Step 4

      Stir in the yoghurt. Remove the bay leaves and cinnamon stick. Freezes well.

    The Best of Annabel Langbein - 2004, Page 254 Copyright, Annabel Langbein Media. Not for distribution.