Lamb and Spinach Curry

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:

200g lamb, diced (you could also use chicken or beef)

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) 1 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, and stock to the pan, and simmer over low-medium heat for 15-20 minutes, until spinach is wilted and liquid has reduced. Transfer to a blender and blend until smooth. Return to the pan, along with lamb, and heat for 5 minutes, until warmed through.

Serve curry together with half a cup of brown rice per person.

Makes 2 Serves