Lamb & Spinach Curry

AuthorGeo FoodsCategory

Ingredients

 ½ tsp cumin seeds
 2 tsp oil
 200 g lean lamb steak
 1 red pepper
 34 green chillies
 2 tbsp curry paste
 225 g can chopped tomato
 160 ml can coconut cream
 100 g baby spinach
 1 tbsp coriander

Preparation

1

Dry-fry the cumin seeds for about 20 seconds in a wok then add half the oil and stir-fry the lamb for about 10 minutes until browned, but not cooked all the way through. Tip onto a plate. Add the rest of the oil to the wok, and then stir-fry the pepper and green chillies for a couple of minutes until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about five minutes until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, and serve with rice.

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Ingredients

 ½ tsp cumin seeds
 2 tsp oil
 200 g lean lamb steak
 1 red pepper
 34 green chillies
 2 tbsp curry paste
 225 g can chopped tomato
 160 ml can coconut cream
 100 g baby spinach
 1 tbsp coriander

Directions

1

Dry-fry the cumin seeds for about 20 seconds in a wok then add half the oil and stir-fry the lamb for about 10 minutes until browned, but not cooked all the way through. Tip onto a plate. Add the rest of the oil to the wok, and then stir-fry the pepper and green chillies for a couple of minutes until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about five minutes until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, and serve with rice.

Lamb & Spinach Curry

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