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Lamb and Spinach Curry

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Lamb and Spinach Curry
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
0
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Ingredients

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

Preparation steps

1.
Put the garlic, ginger, chillies and onion in a food processor and blend to make a puree.
2.
Heat the oil in a wide pan and brown the meat pieces on all sides. Remove from the pan and set aside.
3.
Fry the spices in the oil for 2 minutes then add the salt and onion puree and cook for 3 minutes.
4.
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.
5.
Add the spinach to the pan and cook for a further 30 minutes or until the lamb is very tender.
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