Lamb Spinach And Potato Curry Recipes

LAMB, POTATO & SPINACH CURRY

Steps:

• Combine the coriander, cumin, turmeric, yoghurt and lemon juice in a large bowl and add the lamb.
• Mix well and cover.
• Place in the fridge and marinate for at least 3 hours-overnight would be better.
• heat the vegetable oil in a large saucepan over medium heat and fry the onion, garlic and ginger for 5 minutes or until soft.
• Add the lamb (and the marinade) and the potatoes, crushed tomatoes and paste.
• Season with salt and pepper, stir and bring to the boil.
• Reduce the heat and simmer gently uncovered for 1-1 1/4 hours or until the lamb is very tender.
• Check and adjust the seasonings if necessary.
• Add the spinach and simmer for a further 3 or 4 minutes.

LAMB, SPINACH AND POTATO CURRY

Steps:

• Trim the lamb of nay hard fat and cut the meat into rough chunks of about 3cm. Season with salt and pepper. Heat a tsp of the oil in a large non stick frying pan and fry the lamb in 2 batches until lightly coloured on all sides. transfer the lamb to a plate as soon as each batch is browned.
• Heat the remaining oil in a large flameproof casserole dish ad add the onions. Cook over a medium heat for 6 - 8 minutes until they're softened and lightly browned, stirring regularly. Turn down the heat, add the garlic, ginger, chilli and curry paste an cook for 5 minutes more, stirring frequently.
• Remove from the heat and blitz the onion mixture with a stick blender until blended to a puree. Return the casserole to the hob, over a medium heat. Preheat the oven to 190c / 170c Fan / Gas 5.
• Add the browned lamb to the spiced onion puree in the dish and cook over a gentle heat for 2 - 3 minutes, stirring. Add the canned tomatoes, potatoes, water, bay leaves, tsp of salt and the sugar. Bring everything to a gentle simmer, then cover with a lid and palce the casserole in the oven for 1 hour and 30 minutes or until the lamb is tender and the sauce has thickened. Check after 1 hour and give the contents of the casserole dish a good stir.
• Take the dish out of the oven and remove the lid. Stir in the quartered tomatoes and spinach leave. Cover once more and return to the oven for a further 5 minutes or until the tomatoes are soft and the spinach has wilted. Serve hot with some spoonfuls of fat free yoghurt if you wish.

LAMB AND SPINACH CURRY

Steps:

• Place the diced lamb in a bowl; add all the dried spices and white vinegar and toss through.
• In a large saucepan, heat the oil and fry the onion, fresh ginger, fresh chilli and crushed garlic.
• When lightly browned, add the marinated lamb and stir well until lamb has begun to fry.
• Add the tomato paste, stock, diced tomatoes and the juice of ½ the lemon, season well with salt and pepper.
• Bring to the boil, stirring occasionally, and then reduce to a gentle simmer.
• Chop the coriander stems and add to the curry.
• Simmer for approximately 1 hour, taking care to stir every 10 minutes or so to prevent sticking.
• When all the liquid has almost evaporated and the curry has thickened, add the spinach and natural yoghurt and stir through.
• Sprinkle over chopped coriander leaves and mint and serve with Basmati rice.