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Lamb and Spinach Curry Lamb and Spinach Curry

Lamb and Spinach Curry

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Don’t waste time and money ordering from your favourite curry house, try this delicious Lamb fakeaway instead. Cooking curry is a lot easier than you think, and once you’ve got your spices, you can cook them again and again – just add Lamb. Get cooking!

Preparation: 20 mins 
Cooking: 90 mins

Serves 4

500g lamb shoulder, neck fillet or leg, cut into 2.5cm cubes

2 tablespoon rapeseed or sunflower oil

1 onion, chopped

Salt and pepper

2 garlic cloves, chopped

2.5 cm piece fresh ginger, peeled and chopped

2 teaspoon garam masala

1 teaspoon turmeric, optional

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon cardamom seeds, crushed

Pinch ground cloves

Pinch cayenne pepper

700ml hot water or chicken stock

1 bay leaf

200g baby spinach

125g pot natural yoghurt

  • Heat the oil in a large non-stick pan, season the lamb and brown for 3-4 mins. Remove from pan and set aside.
  • Cook the onion, garlic, ginger and spices to the same saucepan and cook for 2 mins. Return the meat to the pan, add 700ml water or stock and the bay leaf. Stir to combine.

  • Cover, reduce the heat and simmer for 1½ hours.
  • Remove from the heat and add the spinach. Stir until wilted. Add the yogurt and adjust the seasoning.
  • Serve hot with basmati rice and a tomato salad.

Chef's Tip:

If this is hotter than you’re used to handling, mix together some grated cucumber and yogurt in equal parts, then serve alongside – it’ll help cool you down.

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