Lamb and Spinach Curry
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Healthy, because
Even smarter
Lamb adds plenty of protein to this dish, while spinach provides a rich source of iron, which is integral in helping blood transport oxygen.
Pair this curry with brown rice to add fiber and more texture.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cloves
- 1 ½ inches
- 2
- 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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