Spinach & Lamb Curry

I sincerely hope you would share the same passion as me!

Spinach is the perfect base for adding other ingredients.

Succulent, tender lamb cooked with yoghurt and green spinach is appetisingly rich and full of flavour.

Served with rice or flat bread.

SERVES 4 – 6 PEOPLE

To begin with, marinade the lamb with garlic, ginger, coriander and chilli puree.

Stir well and set aside for about an hour, to allow the juices to intensify the flavour of the meat.

To begin with, marinade the lamb with garlic, ginger, coriander and chilli puree.

Stir well and set aside for about an hour, to allow the juices to intensify the flavour of the meat.

Start by pouring some oil in a saucepan.

Add the chopped shallots and sprinkle in some salt.

Stir gently then cook for two to three minutes, until the shallots are translucent.

Transfer the marinated lamb into the saucepan.

Combine together then cook for five to six minutes until some of the liquid has been absorbed.

Add the ground spices, sugar and tinned tomatoes.

Blend the ingredients together thoroughly, then carry on cooking on a low heat.

Dissolve the corn flour with milk in a glass jar.

Gradually add yoghurt to the mixture and blend to a smooth paste.

Pour the yoghurt mixture into the tomato sauce, stir until all combined.

Finally drop in the spinach puree into the saucepan.

Give it a quick stir.

Cover the saucepan with a lid.

Transfer the saucepan into a preheated oven at 170/Fan.

Cook for 30 to 45 minutes, until the meat is tender and falls apart.

Serve the curry with rice on the side.

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