LAMB & SPINACH CURRY

SERVES 6 Preparation: 15-20 min Cooking: 1 hour 20 min CURRY 250 g ghee 550 g chopped onions 1 can (400 g) chopped

tomatoes 125 ml (½ c) water 50 g fresh ginger,

chopped 65 g minced garlic 900 g deboned leg

of lamb, cubed salt 15 ml (1 T) turmeric 15 ml (1 T) red chilli powder 15 ml (1 T) paprika 15 ml (1 T) ground

coriander 350 g spinach leaves, stems removed WAKKERMAKER 4 medium green chillies 2 garlic cloves 2 ml (½ t) garam

masala 15 ml (1 T) ground

cumin 45 ml (3 T) chopped

coriander 125 ml (½ c) water TO SERVE warm rotis plain yoghurt 1 Melt the ghee in a large heavy-based pot over medium heat. Fry the onions, stirring constantly, until light brown. 2 Remove the pot from the heat and put the onions in a food processor. Add the tomatoes, water, ginger and garlic. Process until finely chopped. 3 Put the mixture back into the pot, add the meat and 15 ml (1 T) salt, and let it simmer for about 30 minutes. By this time the sauce would have reduced sufficiently. 4 Add the turmeric, chilli powder, paprika and ground coriander to the sauce. 5 Slowly simmer everything for another 30-45 minutes or until the lamb is soft and nicely cooked. Just keep an eye on the sauce – if it gets too thick, add water. 6 Wakkermaker Blend the ingredients in a food processor. Set aside. 7 When you see a layer of fat forming on top of the curry, you know the lamb is soft and perfectly cooked (remove the fatty layer first if you prefer). Add the spinach and wakkermaker. 8 To serve Serve with rotis and yoghurt.