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Lamb cutlet and spinach curry with coconut bananas
Lamb cutlet and spinach curry with coconut bananas
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Enhance this flavorful curry with coconut-infused bananas for an authentic touch.
Ingredients:
  • 9.10 gm olive oil
  • 12 Frenched lamb cutlets
  • Sea salt & freshly ground pepper
  • 1 onion, finely sliced
  • 1 tsp ground turmeric
  • 2.50 gm ground cumin
  • 10.00 gm mild curry powder
  • 20.00 ml grated fresh ginger
  • 400g can chopped tomatoes
  • 1 banana, diagonally sliced
  • 21.00 gm fresh lemon juice
  • 20g shredded coconut
  • 80g baby spinach leaves
  • 800.00 gm cooked brown rice, to serve
Instructions:
  • In a deep frying pan over medium-high heat, heat oil until shimmering. Season lamb with salt and pepper, then cook in batches for 1 minute on each side until golden. Set aside.
  • Sauté the onion and garlic in the pan until golden. Sprinkle turmeric, cumin, curry powder, and ginger into the pan and cook for 30 seconds to release the aroma. Add the lamb, tomatoes, and 1 cup (250ml) of water. Simmer on low for 20-25 minutes until the lamb is tender. Season with salt and pepper to taste before serving.
  • Mix the banana with the lemon juice. Spread the coconut on a plate and coat the banana with it.
  • Incorporate the vibrant spinach into the aromatic curry, and plate alongside the sweet coconut-infused bananas and fluffy brown rice.

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