Name: Lamb curry
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 4
Ingredients: oil for cooking; 750 gram diced lamb (shoulder or leg); 2 onions, thinly sliced, halved; 1/2 cup korma curry paste; 400 gram can diced tomatoes; 1 bunch english spinach, trimmed, coarsely chopped

Lamb curry

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Serves 4

Prep

10M

Cook

1H 20M

Total

1H 30M

Ingredients

oil for cooking

750 gram diced lamb (shoulder or leg)

2 onions, thinly sliced, halved

1/2 cup korma curry paste

400 gram can diced tomatoes

1 bunch english spinach, trimmed, coarsely chopped

Method

1.Heat a little oil in a large saucepan on high. Brown lamb in 2 batches, 4-5 minutes each. Transfer to a plate.

2.Cook onion in same pan, 4-5 minutes, stirring until golden.

3.Add curry paste. Cook, stirring, 1-2 minutes, until fragrant.

4.Return lamb to pan with juices, stirring to coat in paste. Mix tomatoes and 1 cup water through. Reduce heat to low.

5.Simmer, covered, 30 minutes. Uncover and simmer a further 25-30 minutes, until lamb is tender and sauce thickens slightly.

6.Stir in spinach. Simmer, uncovered, 2-3 minutes. Season to taste. Serve with rice and top with toasted flaked almonds, if you like.

This curry is delicious served with a big dollop of natural yoghurt.
Note

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Ingredients

Method

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