Madras style lamb and spinach curry
Tender lamb in a deep, spiced tomato sauce with wilted spinach. Hot, rich and good enough for a weekend.
- Time1 hr 45
- LevelMedium
- Costabout £3.13 a head
Ingredients
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Method
- 1
Heat the coconut oil in a heavy pan over a medium heat. Fry the onion for 8 minutes until soft and golden.
8 min - 2
Add the garlic, ginger, cumin, coriander, turmeric and chilli powder. Stir for 1 minute until it smells toasty.
- 3
Add the lamb and turn it in the spices for 3 minutes. Tip in the tomatoes, water and salt and bring to a gentle bubble.
- 4
Cover and simmer on a low heat for 1 hour 15 minutes, stirring now and then, until the lamb is very tender.
75 min - 5
Stir in the spinach a handful at a time until it wilts, about 2 minutes. Add the garam masala and lime juice.
- 6
Taste and add more salt or chilli if you like. Serve in warm bowls, with extra lime on the side.
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.