Recipes: Lamb & spinach curry

Indian spices pack a punch and bring warming flavours to this simple one-pot supper dishrecipes. Plus, get our newsletter.

Ingredients

• small chunk ginger , peeled and chopped
• 2 garlic cloves , chopped
• 2 onions , roughly chopped
• 2 green chillies , sliced
• 1 tbsp oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 600g lamb neck fillet
• 4 tomatoes , chopped
• 1 tbsp tomato purée
• 100g bag spinach , chopped

  

  1. 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.
  2. Add the spinach then cook for another 15 minutes. Serve with rice or indian breads.

  PER SERVING

  448 kcalories, protein 31,2g, carbohydrate 11,7g, fat 31,1 g, saturated fat 13,8g, fibre 2,4g, salt 1,03 g