Green Lamb curry
SERVES: 6 PREP: 15 MINS COOK: UP TO 2 HOURS 30 MINS
800g (1lb 7oz) lean lamb (leg is best), trimmed of fat and diced
2½ tbsp curry powder
½ tsp salt
Black pepper
1 tbsp vegetable oil
2 onions, finely sliced
4 garlic cloves, finely chopped
1 tbsp tomato purée
500g (1lb 2oz) fresh spinach or
1kg (2lb 4oz) frozen coriander leaves, to serve 1. Put the lamb in a bowl. Mix the curry powder with the salt and plenty of black pepper. Sprinkle it over the lamb and mix thoroughly until well coated.
2. Heat the oil in a flameproof casserole dish. Add the onions and cook them over a medium to low heat until soft.
3. Turn up the heat and add the lamb and garlic to the casserole dish. Cook, stirring regularly, until the lamb has browned, then add the garlic and tomato purée. Stir for another couple of mins. 4. Add up to 400ml (14fl oz) of water to the dish – just enough to barely cover the lamb – then bring it to the boil. Turn down the heat to a simmer, then cover and leave the curry to cook for 1½2 hours until the lamb is tender. 5. Remove the lid and continue to cook for 20 mins, uncovered, to reduce the liquid.
6. Prepare the spinach. If using fresh, cook it in a large saucepan. You shouldn’t need to add any additional water, just press the spinach down until it wilts. When wilted down, strain off most of the liquid, then purée or finely chop it. If using frozen defrost thoroughly and purée or finely chop.
7. Add the spinach to the curry and stir it in thoroughly. Cook, uncovered, until the liquid has reduced down to a thick, greenflecked sauce. Serve garnished with coriander and with flatbread or a portion of rice or cauliflower rice.
Per serving: 267 cals, 13g fat (5g sat fat), 4.5g sugar, 0.5g salt