Name: Curried lamb with spinach
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 1
Cuisine: indian
Ingredients: 36.40 gm extra light olive oil; 2kg leg of lamb, flesh removed from bone, cut into 4cm cubes; 1 onion, chopped; 87.50 gm Madras curry paste; 6 cardamom pods, crushed; 6 cloves; 1 cinnamon stick; 250.00 ml tomato puree; 125.00 ml yoghurt; 250.00 gm water; 400g baby spinach leaves; Basmati rice, to serve

Curried lamb with spinach

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Prep Time:
20 minutes

Cook Time:
100 minutes

Total Time:
120 minutes

Weeknight lamb curry - hearty and succulent.

Ingredients:

36.40 gm extra light olive oil
2kg leg of lamb, flesh removed from bone, cut into 4cm cubes
1 onion, chopped
87.50 gm Madras curry paste
6 cardamom pods, crushed
6 cloves
250.00 ml tomato puree
125.00 ml yoghurt
250.00 gm water
400g baby spinach leaves
Basmati rice, to serve

Instructions:

In a large saucepan over high heat, sear batches of lamb in hot oil until beautifully browned. Transfer lamb to a plate and set aside.
Sauté onions, stirring occasionally, for about 3 minutes until golden brown.
Stir in curry paste and spices, cook for 1 more minute, then add tomato puree and yogurt, and mix well.
Place the meat back in the saucepan along with water and season generously with salt. Lower the heat and cover to simmer gently, stirring every so often, for 1 1/2 hours. Discard the cinnamon stick, add spinach, and serve with rice.

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