John made this for us on Saturday night using some of our allotment grown spinach, onions and garlic. It’s not too hot, nice and fresh.
Source: an adaptation of this recipe from Olive magazine.
- Ginger a small chunk, peeled and chopped
- Garlic, 2 cloves, chopped
- Onions, 2 roughly chopped
- Fresh Red chilli 1, chopped
- Ground turmeric, 1 tsp
- Garam marsala, 1tsp
- Ground cumin, 1 tbsp
- Ground coriander, 1 tbsp
- Chilli powder, 1 tsp
- Salt and pepper
- Chopped lamb, 600g
- 1 tin chopped tomatoes
- 1 cup of water
- spinach 100g bag, chopped
- Fresh or frozen peas 50g
- Fresh coriander, half a bunch
- Dash of Worcester sauce
- Brown the meat well in a frying pan with a couple of tablespoons of oil and then put to one side.
- Chop the ginger, garlic, chilli and onions, add these to the pan with some additional oil and fry gently for 4-5 minutes.
- Add in the browned meat and all the spices. Stir in the tomatoes, and cup of water, then bring to a gentle simmer.
- Cover and cook for 1 hour.
- Add the spinach and peas and a dash of Worcester sauce then cook for another 10 minutes.
- Garnish with chopped coriander.
- Serve with rice or nan bread.