Lamb, tomato and spinach curry
Creamy, rich and tasty, this classic curry is always welcome at any dinner table.
Serves: 6
Ingredients:
- 4 tablespoons grapeseed or other lightly flavoured vegetable oil
- 1kg lamb shoulder, large pieces of fat and sinew removed, meat diced 4cm
- 2 onions, finely chopped
- 6 cloves garlic, finely chopped
- 3 tablespoons finely chopped ginger
- 1 cinnamon stick
- 2 tablespoons toasted cumin seeds
- 1⁄4 teaspoon ground cloves
- 1 fresh bay leaf
- 2 x 400g cans crushed tomatoes in juice
- 3 green chillies, split in half lengthwise up to the stem
- 2 handfuls baby spinach leaves
- Steamed long grain white rice or
- Warm flatbread to serve
Method:
1. Heat the oil in a large frying pan over high heat and add the lamb. Brown all over. Do this in batches so as not to crowd the pan. Remove the lamb and reserve.
2. Add the onion, garlic, ginger, cinnamon stick, cumin seeds, ground cloves and bay leaf. Fry gently for 10 minutes or until the onion is soft.
3. Add the reserved lamb, tomatoes and 2 cups of water. Bring to the boil and boil gently for 40 minutes or until the lamb is very tender.
4. Add the chillies and simmer for 10 minutes then add the spinach and mix well. Simmer for 2-3 minutes until the spinach wilts. Taste and season with salt. Remove from the heat and let stand for 5-10 minutes before serving with steamed rice or flatbread.
Written by Ray McVinnie. First appeared on Stuff.co.nz.
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