Lamb and spinach curry
Many curries benefit from being made ahead of time and this is one that is almost better the next day than it is when you make it.
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|3 cloves||Garlic, crushed and finely chopped|
|1 piece||Ginger, 3cm, finely chopped|
|2 tsp||Ground coriander|
|2 tsp||Ground cumin|
|2||Cardamom pods, squashed with the blade of a knife|
|80 g||Curry paste, packet korma|
|1||Onion, large, roughly chopped|
|750 g||Lamb shoulder, cut into 2.5cm chunks with the fat trimmed off|
|1 can||Tomato, 400g, Indian-style|
|1½ cups||Beef stock, or lamb stock|
|300 g||Spinach, chopped with stems removed|
|1 handful||Almonds, to garnish (optional)|
- Heat oil in a large saucepan and gently cook garlic, ginger, coriander, cumin, cardamom, curry paste and onion for 5 minutes until onion softens.
- Increase heat and toss lamb in the spices until well coated and starting to brown.
- Add tomatoes and stock to the pan, then bring to the boil and simmer for 40 minutes. Add extra stock or water if curry becomes too dry.
- Add spinach to the pan 15 minutes before serving, and continue to cook until tender.