I have to admit I have only recently come to appreciate a good curry. My limitation over previous years was generally nothing more daring than a Chicken Korma or, at times, Biryani. But we live near an exceptional Indian restaurante here and the delicious food available has really tempted us to be a little more daring and try out some new dishes – at home too! The indian spices in this dish really pack a punch and are exceptionally warming on cold nights! Its a one pot dish as well which means less washing up at the end of the night!
Preparation time – 1 hour 25 minutes
- small chunk ginger , peeled and chopped
- 2 garlic cloves , chopped
- 2 onions , roughly chopped
- 2 green chillies , sliced
- 1.0 tbsp oil
- 1.0 tbsp ground cumin
- 1.0 tbsp ground coriander
- 1.0 tsp ground turmeric
- 1.0 tsp chilli powder
- 600.0g lamb neck fillet
- 4 tomatoes , chopped
- 1.0 tbsp tomato purée
- 100.0g bag spinach , chopped
- 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 chilli and 1/2 tsp salt and cook for 3-4 minutes until fragrant. Add all the spices and cook for a couple of minutes. Add the lamb and keep cooking and stirring until browned. Stir in the tomatoes, tomato purée and a cup of water then bring to a simmer. Cover and cook for 1 hour.
- Add the spinach then cook for another 15 minutes. Serve with rice or indian breads.
This recipe was provided by the BBC Good Food Guide – get to see more delicious recipes like this at their next show (further details here)