Thursday, December 16, 2010

Mains: Spinach and Lamb Curry

Spinach and Lamb Curry

I know it doesn't look or sound fabulous but this is my favourite curry to make and eat at home. Perhaps my favourite curry fullstop!

Its easy to make.
Can sit in fridge for the next day (in fact the flavour matures and is even better!)
Uses readily sourceable ingredients

I made the batch below to take to a friends for a casual dinner at home. Was lovely with some nice brown rice, which adds a nutty flavour to the experience.

250g Butter
4 Large Onions (White or Red), Chopped
10 Cloves Garlic
2 Tablespoons Fresh Ginger, Finely Chopped
1 Can Chopped Tomatoes
1 Teaspoon Salt
150 mL Water
1 kg (approx) Boneless Lamb, Cubed (you can chop bones out, but ideally leg or shoulder lamb is the best)
1/2 - 1 Teaspoon Red Chili Powder - don't go over board with this
1/2 Teaspoon Chili Flakes
2 Teaspoons Ground Cumin
2 Teaspoons Paprika
1 Teaspoon Turmeric
1 Teaspoon Garam Masala
1 Teaspoon Ground Coriander
300g Fresh Spinach, Washed with Stalks Removed (I just use a bunch)
Plus a Few Extra Baby Spinach Leaves or Sliced Spinach to Serve with

1. Melt butter and cook onions until translucent in heavy based pan, this should take at least ten minutes.

2. Blend onions and butter mixture in food processor, with tomatoes, water, ginger and garlic, until paste.

3. Place lamb and paste back into heavy based pan, and simmer for thirty minutes. Add paprika, cumin, chili powder, turmeric and ground coriander and mix.

4. Pulse spinach in blender and add this to curry stirring to combine.

5. Place baby spinach on top of the simmering curry allowing to cook for about 5 minutes, before gently stirring and serving with brown rice (or as desired).

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