This is a recipe I’ve adapted to try and replicate my favourite Indian dish from a restaurant in the neighbourhood where we lived in Oslo. It’s taken a bit of testing, but I've finally managed to come up with something similar to the original! It’s becoming one of my favourite winter dinners, and is great for getting in a good serve of greens (and plenty of nutrients!) from the spinach.
You'll Need:
150g lean lamb, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon garam masala
½ tablespoon grated ginger
½ tablespoon olive oil
1 teaspoon butter
½ small red onion, finely chopped
½ green chilli, finely chopped (deseed if you prefer a milder curry)
2 cloves garlic, finely chopped
1 large tomato, roughly diced
100g fresh spinach, washed and chopped (frozen is also fine)
½ cup vegetable or beef stock (low sodium)
Method:
Add cumin, coriander, garam masala and ginger to a bowl. Toss lamb in spices to coat well.
Heat oil and butter in a pan over medium heat, then add lamb and fry for a few minutes until seared. Remove lamb and set aside.
Add onion, garlic and chilli to the pan and fry for a few minutes, until transparent.
Add tomato, spinach, stock and lamb to the pan, and simmer over low-medium heat for 15-20 minutes, until spinach is wilted and liquid has reduced.
Serve curry together with half a cup of brown rice per person.
Makes 2 Serves