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Lamb, spinach and potato curry
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Irresistible lamb and potato curry, a must-try dish for your home!
Ingredients:
  • 36.80 gm vegetable oil
  • 2 onions, chopped
  • 6 cloves garlic, chopped
  • 2cm ginger piece, finely chopped
  • 400g can chopped tomatoes
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2.50 gm paprika
  • 1/4 tsp dried chilli flakes
  • 900g brand lamb, diced
  • 3 potatoes, peeled, cubed
  • 150g baby spinach
  • 1 long green chilli, chopped, plus extra to serve
Instructions:
  • In a large pan over medium heat, warm 1 tablespoon of oil. Sauté the onion until soft, about 5 minutes. Remove from heat and add garlic and ginger, stirring to combine. Set aside to cool. Once cooled, blend the onion mixture in a blender with tomato, spices, and 1 cup of water until smooth.
  • In the same pan, heat the rest of the oil over high heat. Sear the lamb in batches for 5 minutes until browned. Stir in the tomato mixture and mix well. Bring to a boil, then lower the heat and simmer covered for 1 hour until the lamb is very tender. Add the potatoes and cook for an additional 15 minutes until tender.
  • Place 100g of spinach in a colander and quickly wilt it by pouring over boiling water. Drain the spinach and blend in a small food processor with chili until smooth.
  • Combine the rest of the spinach leaves with the lamb and stir until they just start to wilt. Serve the lamb curry with spinach puree and additional green chili, if desired.
  • Simply heat the naan according to the packet instructions. Mix a little water with the yogurt to thin it out, then drizzle over the potato mixture. Garnish with fresh coriander and serve alongside the naan.

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