Helen RandellLamb and Spinach Curry
June 1st 2010 07:38
My mum has a lot of spinach growing in her garden... like... a lot. So several times I have been sent home from their place with a great big bag of spinach, which have then chopped up, blanched and chucked in the freezer.
But even frozen spinach doesn't last forever, so I decided to use some of it in this lamb and spinach curry. The recipe is similar to this one but uses yoghurt instead of cream.
Lamb and Spinach curry
2 tablespoons olive oil
2 onions, finely chopped
2 cloves garlic, crushed
1/2 teaspoon cardamon seeds
1 teaspoon ground cinnamon
1 tablespoon garam masala
2 teaspoons tumeric
800g cubed lamb
1/2 cup natural yoghurt
400g tinned tomatoes
250g frozen spinach, defrosted
1 cup water
2 tablespoons mint, finely chopped
Heat oil in a large heavy based saucepan over high heat. Add onion and garlic and cook for 5 minutes or until onion is golden. Add spiced and lamb, then mix well and cook for 6-8 minutes or until lamb begins to cook and change colour. Stir through yoghurt then tomato. Add spinach and water, then reduce heat to medium and cook for 40 minutes, or until meat is tender. Stir through mint and serve with rice.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
This just bumped its way to the top of things for me to cook.
I think their spinach/lamb curry is called Lamb Saag.
Looks and sound beautiful Helen. YUUUUM