Lamb And Spinach Curry By Linda Knight

Lamb and Spinach Curry


Ingredients


800 g lamb neck fillet chopped into chunks

3 tbs veg oil

2 medium onions chopped

I long red chilli chopped

1 tbsp chopped coriander stalk

1 tbsp ginger/ garlic paste

1 star anise

piece of cassia bark

1 tsp fennel seeds

1 tsp cumin seeds

2 tej pata

4 cloves

4 green cardamom

1 tsp paprika

1 tsp Kashmiri chilli powder

2 tsp ground coriander

1 tsp garam masala

Salt and pepper to your taste

1 tbsp tomato purée

1 tin chopped tomatoes

Approx 200 ml hot water

bag of baby spinach approx 200 g



Method


Heat veg oil in large pan and add the whole spices. Sizzle for 30 secs

Add the chopped onion and cook until golden brown approx 15 mins

Add chopped chilli, coriander stalks and ginger garlic and cook for a few mins to get rid of the rawness

Then add the tomato purée and the ground spices apart from the garam masala and cook for a min , add splash of hot water from the kettle if it’s sticking

Add the lamb and coat with mixture in the pan

Add tinned tomatoes and enough water to just barely cover the lamb. Bring to a simmer . Put the lid on and cook for 45 mins checking now and again and stirring

Take off the lid and bubble down until lamb is tender and sauce is at the consistency you like approx 30 - 45 mins

At this stage you can leave to rest then reheat

Add bag of spinach, stir in.

Turn off the heat

Add garam masala , put lid on and rest for 5 mins

Stir and serve

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