Name: Lamb and spinach curry
Total time: 1 h 30 min
Yield: 4
Cuisine: Asian, Indian
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 cups 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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Difficulty:	easy
Preparation:	90 min
Ready in:	90 min

Ingredients

For servings

3 cloves	garlic
1 ½ inches	fresh Ginger root peeled and roughly chopped
2	green chile peppers chopped
1	onions roughly chopped
½ cups	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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Directions

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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