Ingredients
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2 teaspoons ground coriander
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2 teaspoons ground cumin
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1 teaspoon turmeric
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1 (200 g) carton natural yoghurt
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1 lemon, juiced
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1 kg lean lamb fillets, diced
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40 ml vegetable oil
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2 cloves garlic, crushed
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2 1/2 cm fresh ginger, grated
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1 (410 g) can peeled crushed tomatoes
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40 ml tomato paste
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salt and pepper
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1 bunch english spinach, trimmed and washed
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2 onions, chopped
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1 kg potato, cut into 2.5 cm dice (I would use a red potato)
Instructions
- Combine the coriander, cumin, turmeric, yoghurt and lemon juice in a large bowl and add the lamb.
- Mix well and cover.
- Place in the fridge and marinate for at least 3 hours-overnight would be better.
- heat the vegetable oil in a large saucepan over medium heat and fry the onion, garlic and ginger for 5 minutes or until soft.
- Add the lamb (and the marinade) and the potatoes, crushed tomatoes and paste.
- Season with salt and pepper, stir and bring to the boil.
- Reduce the heat and simmer gently uncovered for 1-1 1/4 hours or until the lamb is very tender.
- Check and adjust the seasonings if necessary.
- Add the spinach and simmer for a further 3 or 4 minutes.