Lamb and Spinach Curry

A classic lamb and spinach Indian curry – this would make a great economical, and much tastier, alternative to a Friday night take away. Serve with rice or naan.

 Healthy Indian Easy total time1 hr 30 mins servings4 addedMarch 2022

• ginger, a small chunk, peeled and chopped
• 2 cloves garlic, chopped
• 2 onions, roughly chopped
• 2 green chilies, sliced
• 1 teaspoon ground turmeric
• 1 tablespoon ground cumin
• 1 tablespoon coriander
• 1 teaspoon chilli powder
• 1⅓ pounds lamb neck fillet
• 4 tomatoes, chopped
• 1 tablespoon tomato purée
• ¼ – ½ pound spinach, chopped
• Salt, to taste

1. Put the ginger, garlic and onions in a food processor and whizz to a paste. Heat 1 tbsp oil in a pan then add the paste, green chillies and half a tsp salt and cook for 3-4 minutes until fragrant.
2. Add all the spices and cook for a couple of minutes.
3. Add the lamb and keep cooking and stirring until browned.
4. Stir in the tomatoes, tomato purée and a cup of water then bring to a simmer. Cover and cook for 1 hour.
5. Add the spinach then cook for another 15 minutes.
6. Serve with rice or Indian breads.