Lamb and spinach curry


Lamb and spinach curry

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.

Ingredients

  • 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

Method

  1. Brown the meat well in a frying pan with a couple of tablespoons of oil and then put to one side.
  2. Chop the ginger, garlic, chilli and onions, add these to the pan with some additional oil and fry gently for 4-5 minutes.
  3. Add in the browned meat and all the spices. Stir in the tomatoes, and cup of water, then bring to a gentle simmer.
  4. Cover and cook for 1 hour.
  5. Add the spinach and peas and a dash of Worcester sauce then cook for another 10 minutes.
  6. Garnish with chopped coriander.
  7. Serve with rice or nan bread.

Lamb and spinach curry2 spinach on plot

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2 thoughts on “Lamb and spinach curry

  1. Allotmental June 23, 2015 at 6:10 pm Reply

    Tasty! I give the Indian ladies I work with garlic and onions and they make me curry with it!

    Like

    • Zoe June 23, 2015 at 6:13 pm Reply

      Oh fantastic. They’re the ladies to know!!

      Like

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