Slow lamb curry

A deep, warming, medium-heat curry with tender lamb and spinach. Ideal for a cold weekend.

Ingredients

• 600 g Diced lamb
• 2 Onions, finely chopped
• 0.5 Garlic, crushed
• 25 g Fresh ginger, grated
• 30 ml Vegetable oil
• 8 g Ground cumin
• 8 g Ground coriander
• 10 g Paprika
• 3 g Chilli powder
• 3 g Ground turmeric
• 30 g Tomato purée
• 400 g Chopped tomatoes
• 100 g Natural yoghurt, stirred in at the end
• 100 g Spinach
• 6 g Garam masala
• 5 g Salt
• 300 g Basmati rice
• 10 g Fresh coriander, to serve

Method

1. Brown the lamb in half the oil in batches over a high heat. Set it aside.
2. Add the rest of the oil and soften the onions until golden.
3. Stir in the garlic, ginger, cumin, coriander, paprika, chilli and turmeric with the tomato purée for 2 minutes.
4. Return the lamb with the tomatoes, 300ml water and the salt. Cover and simmer gently, stirring now and then, until the lamb is very tender.
5. Boil the rice in salted water, drain and keep covered.
6. Take the curry off the heat, stir in the yoghurt, spinach and garam masala and let the spinach wilt.
7. Serve over the rice with coriander.