Lamb and Spinach Curry

Lamb and Spinach Curry
1 hr 30 min.


for 4 servings
3 cloves garlic
1 ½ inches fresh Ginger root (peeled and roughly chopped)
2 green chile peppers (chopped)
1 onion (roughly chopped)
½ cup vegetable oil
28 ounces Lamb shoulder (cut into large chunks)
2 teaspoons Coriander seed (crushed)
2 Cardamom pods (crushed)
1 teaspoon Cumin seed (crushed)
1 teaspoon Garam Masala
1 teaspoon Turmeric
1 teaspoon salt
1 tablespoon Tomato paste
1 cup lamb stock (or water)
2 handfuls Spinach (washed and roughly chopped)
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Preparation steps

Step 1/5
Put the garlic, ginger, chillies and onion in a food processor and blend to make a puree.
Step 2/5
Heat the oil in a wide pan and brown the meat pieces on all sides. Remove from the pan and set aside.
Step 3/5
Fry the spices in the oil for 2 minutes then add the salt and onion puree and cook for 3 minutes.
Step 4/5
Return the meat to the pan, add the tomato paste and lamb stock, then cover and simmer very gently for about 45 minutes. Add a little water during the cooking if needed.
Step 5/5
Add the spinach to the pan and cook for a further 30 minutes or until the lamb is very tender.