Lamb and spinach curry
Prep:
25 mins
Cook:
85 mins
A very tasty curry to make in advance of hosting a party and can be kept warm while entertaining.
100ml vegetable oil
1.2kg stewing lamb
400g spinach
2 large onions, roughly chopped
Large piece fresh ginger, peeled
6 cloves garlic
A few cinnamon sticks
2 tsp cloves
2 tbsp mild curry powder
2 tsp ground cumin
4 tsp ground coriander
2 tsp red chilli powder
2 tsp turmeric
1 tsp ground cinnamon
4 large tomatoes, chopped roughly
Rice to serve
Use a food processor to blitz the onion, ginger and garlic to make a paste.
Place a large casserole dish over a medium heat then add in the oil.
Fry the whole spices for a few minutes, stirring occasionally.
Add the paste to the dish, stirring frequently for 3-4 minutes until it starts to turn golden in colour.
Add the tomatoes to the dish and cook for a few minutes further, stirring.
Add the stewing meat then sprinkle over the spices and a little salt and pepper then stir well.
Add enough water to cover the meat, then bring the mixture to a simmer.
Reduce the heat to lowest simmer, cover the dish with either a lid or kitchen foil and cook for 2 hours stirring occasionally, until the meat is tender and breaks apart easily when testing with a fork.
Remove from the heat and stir through the spinach until it wilts.
Adjust the seasoning to taste.
Serve with rice when ready.
Serves
10
Preparation Time
25 minutes
Cooking Time
85 minutes
Main ingredients
Beef, Vegetables, Rice, Lamb, Oil, Spice, Garlic, Ginger
Recipe Type
Entertaining, Curry, Batch Cooking
Level of Difficulty
Easy
