Name: Indian lamb, potato and spinach curry
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 1
Cuisine: indian
Ingredients: 2 tsp ground coriander; 5.00 gm ground cumin; 1 tsp ground turmeric; 200g plain yoghurt; 1 lemon, juiced; l kg diced lean lamb (like forequarter); 36.80 gm vegetable oil; 2 brown onions, diced; 1 garlic clove, crushed; 1 kg potatoes (like Bintje, Pontiac or Desiree), peeled, diced; 1 410g can crushed tomatoes; 44.40 gm tomato paste; Salt & ground black pepper; 100g English spinach, trimmed, washed; Steamed Basmati rice or warm naan bread, to serve

Indian lamb, potato and spinach curry

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Prep Time:
10 minutes

Cook Time:
60 minutes

Total Time:
70 minutes

Spice up weeknights with Indian lamb curry.

Ingredients:

2 tsp ground coriander
5.00 gm ground cumin
1 tsp ground turmeric
200g plain yoghurt
1 lemon, juiced
l kg diced lean lamb (like forequarter)
36.80 gm vegetable oil
2 brown onions, diced
1 garlic clove, crushed
1 kg potatoes (like Bintje, Pontiac or Desiree), peeled, diced
1 410g can crushed tomatoes
44.40 gm tomato paste
Salt & ground black pepper
100g English spinach, trimmed, washed
Steamed Basmati rice or warm naan bread, to serve

Instructions:

In a large bowl, mix coriander, cumin, turmeric, yogurt, and lemon juice. Add the lamb, ensuring it's fully coated. Cover and refrigerate for 2-3 hours, or ideally overnight, to marinate.
In a large heavy-based saucepan over medium heat, sauté onions and garlic in vegetable oil until soft. Add lamb, potatoes, crushed tomatoes, tomato paste, salt, and pepper. Bring to a boil, then simmer uncovered for 1-1 1/2 hours until lamb is tender.
Taste and adjust seasoning, then stir in the spinach and cook for 3-5 minutes until wilted. Serve with rice or naan bread.

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