Lamb and Spinach Curry Recipe
Indian Recipes

Ingredients:

2 tbsp/30 ml
2
2 cloves
1 in/2.5 cm piece
1
1 tsp
3
1 lb/5 oz/600 g
1 tbsp/15 g
1 tbsp/15 g
1/4 cup/4 tbsp/60 ml
2 tbsp/30 ml
1 scant cup/7 fl oz/200 ml

5 cups/11/4 lb/500 g
2 tbsp/30 g

vegetable oil
onions, minced
garlic, minced
fresh root ginger, finely chopped
cinnamon stick
ground cloves
cardamom pods
diced lamb
ground cumin
ground coriander
plain yogurt
tomato paste
beef broth
salt and black pepper
fresh spinach, finely chopped
roasted flaked almonds

Method:

1. Heat the oil in a flameproof casserole dish or a large, heavy-based saucepan. Fry the onions, garlic, ginger, cinnamon, cloves, and cardamom for 5 minutes to soften the onions and garlic, and to release the flavors of the spices.

2. Add the lamb and fry for 5 minutes, turning it begins to color. Mix in the cumin and coriander, then add the yogurt, 1 tbsp/15 ml at a time, stirring well after each addition.

3. Mix together the tomato paste and the broth and add to the lamb. Season to taste. Bring to the boil, then reduce the heat, cover, and simmer for 30 minutes or until the lamb is tender.

4. Stir in the spinach, cover, and simmer for another 15 minutes or until the mixture has reduced. Remove the cinnamon stick and the cardamom pods and mix in the almonds.

Serves 4