Ingredients
-
700 g lean diced lamb
-
1 tablespoon ground cumin
-
1 tablespoon ground coriander
-
1 tablespoon garlic powder
-
1 tablespoon garam masala
-
1 teaspoon chili powder
-
2 teaspoons ground turmeric
-
25 ml white vinegar
-
50 ml vegetable oil
-
1 large onion, sliced
-
3 cm fresh ginger, finely chopped
-
1 tablespoon crushed garlic
-
150 g tomato paste
-
500 ml stock
-
2 large ripe tomatoes, diced
-
1 bunch fresh coriander
-
1/2 lemon
-
salt
-
pepper
-
100 g Baby Spinach
-
250 g natural yoghurt
-
1 bunch of fresh mint, chopped
-
1 large red chile, deseeded and chopped
Instructions
- Place the diced lamb in a bowl; add all the dried spices and white vinegar and toss through.
- In a large saucepan, heat the oil and fry the onion, fresh ginger, fresh chilli and crushed garlic.
- When lightly browned, add the marinated lamb and stir well until lamb has begun to fry.
- Add the tomato paste, stock, diced tomatoes and the juice of ½ the lemon, season well with salt and pepper.
- Bring to the boil, stirring occasionally, and then reduce to a gentle simmer.
- Chop the coriander stems and add to the curry.
- Simmer for approximately 1 hour, taking care to stir every 10 minutes or so to prevent sticking.
- When all the liquid has almost evaporated and the curry has thickened, add the spinach and natural yoghurt and stir through.
- Sprinkle over chopped coriander leaves and mint and serve with Basmati rice.