Lamb and Spinach Curry with Rice
Beetroot in my Cake show us how to create this simple, yet delicious winter warmer recipe - the perfect addition to any celebration.
25 g (1 cup) fresh coriander
1 large tomato, cut into large chunks
100 g (4 cups) spinach
4 tbsp olive oil
¼ tsp black peppercorns
6 cardamom pods
2 bay leaves
1 cinnamon stick
1 large onion, finely chopped
8 cloves garlic, finely chopped
2.5 cm ginger, peeled and finely chopped
2 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper, optional
½ tsp turmeric
2 tsp salt
750 g lamb shoulder, cut into chunks
125 ml (1/2 cup) coconut milk
½ tsp garam masala
Place the fresh coriander, tomato, and spinach into a high-speed food processor and blend thoroughly until smooth. Set aside.
Put the oil in a large pan and set over a medium-high heat. When hot, put in the peppercorns, cloves, bay leaves, cinnamon stick, and cardamom pods. Stir for a few seconds then add the onions, garlic, and ginger. Stir and fry until the onions begin to turn brown at the edges. Add the lamb, cumin, coriander, turmeric, cayenne pepper (we leave this out if the kids are eating with us), and salt and fry on a high heat until the meat is lightly browned.
Add the green sauce from the blender and bring to a simmer. Cover and cook on a low heat for 60-75 minutes or until the meat is tender. Add the coconut milk and garam masala and stir to combine. Reheat gently before serving with rice and/or naan bread and enjoy.
The Meat Giant - Lamb
Mirrabooka Fresh - Veggies
Woolworths - Coconut milk, rice and yogurt
Shaheen Store - Spices
Kmart - Rose coloured bowls and plates
Big W - Kids dress and singlet
Prouds - Bracelet
- Judy & Jen
Beetroot in my Cake