Indian Lamb Curry with Spinach - SERVES 8 ----------------------------------------- PLEASE NOTE THIS SERVES 8 so this is ideal to make and freeze portions. 1 kg of boneless leg cut to 4cm cubes. Sea Salt n ground blk pepper. 125ml coconut oil. 2 large onions finely chopped. 4 cloves garlic. 3 small fresh hot green chillies seeded n minced. 2-5 cm piece fresh ginger, peeled n grated. 1 tbsp brown mustard seeds or powder. 1 tbsp ground cumin. 1 tbsp ground coriander. 1.5 tsp ground cardamon. 1 tsp ground turmeric. 375ml chicken stock. 185g baby spinach leaves. 1 tbsp garam masala. 125g full fat greek yoghurt. Put lamb in a large bowl, sprinkle with 1 tsp sea salt and 1/2 tsp pepper and toss to coat evenly. In a large frying pan, over a med/high heat, warm coconut oil. Working in batches if necessary, cook lamb cubes, turning frequently, until evenly browned on all sides, about 5 mins. Remove from pan and set aside. Add onions to pan and saute, over med/high heat till golden brown, 7-10 mins. Add garlic, chillies, ginger, mustard seeds, cumin, coriander, cardamon and turmeric. Stir until spices are fragrant and evenly coat the onions, about 1 min. Pour in the stock and de-glaze the pan, stirring and scraping, tip the brown bits on bottom of pan with a wooden spoon. Bring to boil. Transfer lamb and any accumulated juices to slow cooker, add stock mixture. Cover and cook till lamb very tender, 4 hours on a high heat setting or 8 hours on a low heat setting. (If you do not have a slow cooker, you can cook in a casserole dish in a standard oven) Meanwhile, bring a large saucepan to the boil. Immerse spinach leaves in boiling water and as soon as leaves have wilted completely, after 30-45 seconds, use a slotted spoon to transfer to a bowl, squeeze all water from spinach, finely chop and set aside. Add chopped spinach to lamb, sprinkle evenly with garam masala and stir to combine. Divide curry among shallow warm bowls, garnish with yoghurt and serve.
Posted on: Thu, 19 Sep 2013 13:23:47 +0000
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