LAMB, POTATO & SPINACH CURRY
This is a good "kids curry"-a nice chilliless introduction for them. You can add a couple of red chillies at the onion stage though if you wish. Prep tim doesn't allow for marinating time.
Provided by JustJanS
Categories Curries
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
SPEEDY LAMB & SPINACH CURRY
The perfect recipe for a quick curry fix, use a tender cut of meat than can be stir-fried instead of stewed
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 16m
Number Of Ingredients 10
Steps:
- Dry-fry the cumin seeds for about 20 secs in a wok, then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.
- Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.
Nutrition Facts : Calories 205 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.66 milligram of sodium
LAMB, CHICKPEA & SPINACH CURRY WITH MASALA MASH
Try this flavourful lamb curry with creamy mash
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 mins, then remove from the pan. Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices. Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 11⁄2 hrs until the meat is really tender. Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas and garam masala, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.
- Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes until softened, about 15 mins. Drain and mash. Stir through the curry paste and yogurt, and serve alongside the curry.
Nutrition Facts : Calories 469 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.04 milligram of sodium
EASY POTATO AND SPINACH CURRY
This is an easy curry recipe. You can eat it with rice, or you can use it as a samosa stuffing. After you make it, let the flavors marry a bit before eating.
Provided by Andtototoo
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Steam or boil the potatoes in salted water until very tender.
- Drain and set aside.
- In a large dutch oven put the oil, mustard seeds, and cumin seeds.
- Heat over high heat until the mustard seeds have popped for a few seconds.
- Quickly stir in the garlic.
- Reduce heat to medium.
- Add the spinach (fresh or frozen) and stir-fry until tender, adding a couple Tablespoons of water if needed.
- If the spinach is still half frozen, that doesn't matter, just add it anyway.
- Once the spinach is cooked, stir in the turmeric, cayenne, salt, curry powder and garam masala.
- When everything is well blended, add the cooked potatoes and mix until the spinach mixture is evenly distributed with the potatoes.
- Turn off heat and sprinkle with lemon juice.
- Gentle stir.
- Instead of spinach, you can also make this with watercress or fenugreek (methi) leaves.
Nutrition Facts : Calories 415.2, Fat 15, SaturatedFat 2.2, Sodium 1241, Carbohydrate 64.2, Fiber 9.8, Sugar 3.2, Protein 9.6
LAMB AND SPINACH CURRY
Make and share this Lamb and Spinach Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- 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.
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- Finely chop the spinach leaves using the pulse function of a food processor*. You can do this in advance and store it, covered, in the refrigerator. Set aside.
- Meanwhile, heat oil and ghee in a large pan over medium-high heat and add the cumin seeds. Give them a few seconds to sizzle. Add the onion and cook, stirring often, until slightly golden, about 5-7 minutes. Add the slit green chili pepper, garlic, and ginger and cook until the raw smell disappears, about 20 seconds. Add the chopped tomato, spice powders (except garam masala), and salt. Cook until the tomato becomes soft and the oil starts to leave the sides, about 3 minutes.
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