Speedy Lamb Spinach Curry Recipes

SPEEDY LAMB & SPINACH CURRY

Steps:

• Dry-fry the cumin seeds for about 20 secs in a wok, then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.
• Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.

SWEET LAMB CURRY

Steps:

• Place the flour in a plastic bag; season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch; set aside.
• Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving.

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.