AuthorGeo FoodsCategoryMuttonIngredients
Preparation
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.
Related RecipesBhuna gosht Beef with Mashed Potatoes DUM PUKHT 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 corianderDirections
1Dry-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.
Ingredients
Directions
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.