Name: Lamb and Spinach Curry
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 cloves garlic; 1.5 inches fresh Ginger root (peeled and roughly chopped); 2 green chile peppers (chopped); 1 onion (roughly chopped); 0.5 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)

Ingredients

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

Put the garlic, ginger, chillies and onion in a food processor and blend to make a puree.

Heat the oil in a wide pan and brown the meat pieces on all sides. Remove from the pan and set aside.

Fry the spices in the oil for 2 minutes then add the salt and onion puree and cook for 3 minutes.

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.

Add the spinach to the pan and cook for a further 30 minutes or until the lamb is very tender.