Lamb and spinach curry
Tender lean lamb in a garlicky, gingery spinach and tomato sauce, with no cream needed.
- Time1 hr 20
- LevelEasy
- Costabout £2.08 a head
Ingredients
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Method
- 1
Spray a heavy pan and brown the lamb for 5 minutes. Lift out.
5 min - 2
Fry the onion for 6 minutes until golden. Add the garlic, ginger and spices and stir for 1 minute.
6 min - 3
Return the lamb, add the tomatoes and water, cover and simmer for 45 minutes until tender.
45 min - 4
Add the spinach a handful at a time and stir until wilted, about 3 minutes.
3 min - 5
Stir in the garam masala, simmer for 5 minutes and serve with brown rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.