Lamb And Spinach Curry

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 700 g lean diced lamb
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon garlic powder
• 1 tablespoon garam masala
• 1 teaspoon chili powder
• 2 teaspoons ground turmeric
• 25 ml vinegar
• 50 ml vegetable oil
• 1 large onion, sliced
• 3 cm fresh ginger, finely chopped
• 1 large red chile, deseeded and chopped
• 1 tablespoon crushed garlic
• 150 g tomato paste
• 500 ml stock
• 2 large ripe tomatoes, diced
• 1 bunch fresh coriander
• 1/2 lemon
• salt
• pepper
• 100 g baby spinach
• 250 g natural yoghurt
• 1 bunch fresh mint, chopped

Recipe

• 1 place the diced lamb in a bowl; add all the dried spices and vinegar and toss through.
• 2 in a large saucepan, heat the oil and fry the onion, fresh ginger, fresh chilli and crushed garlic.
• 3 when lightly browned, add the marinated lamb and stir well until lamb has begun to fry.
• 4 add the tomato paste, stock, diced tomatoes and the juice of ½ the lemon, season well with salt and pepper.
• 5 bring to the boil, stirring occasionally, and then reduce to a gentle simmer.
• 6 chop the coriander stems and add to the curry.
• 7 simmer for approximately 1 hour, taking care to stir every 10 minutes or so to prevent sticking.
• 8 when all the liquid has almost evaporated and the curry has thickened, add the spinach and natural yoghurt and stir through.
• 9 sprinkle over chopped coriander leaves and mint and serve with basmati rice.