'It even smells creamy ' said as the curry is placed upon the table
A super simple curry that is a little different to your usual. A really creamy base with a slight kick of heat.
Equipment;
Frying pan
Knife
Chopping Board
Wooden Spoon
Small bowl - for defrosting the spinach
Ingredients;
400g Lamb Shoulder - Diced
1 Large White Onion - Diced
2 Carrots - peeled and sliced
1 tsp Turmeric
1 tsp Chili flakes
1 tsp Cumin
1/2 tsp Salt
1/2 tsp Black Pepper
1 tbsp Curry Powder
3 Garlic Cloves
2 Tbsp Ginger
1 Tbsp Coconut Oil
1 tin of Chopped tomatoes
1 tin of Coconut Milk
120g Frozen Spinach
1/2 tin of water - Use the tomato tin
Slice, dice and chop the ingredients.
On a medium heat add the oil, garlic and ginger and fry off for 2 minutes.
Now add all the other spices; Cumin, Turmeric, Curry Powder, Chili flakes. salt and pepper.
Allow this to cook for 1 minute so all the flavours can combine.
Add the lamb in and cook until browned, then you can pour in the tomatoes and using the tin from the tomatoes fill it half full with water and add that into the mixture.
Give this a good mix, reduce the heat and allow to simmer for 30 minutes, stirring occasionally.
In the mean time if you have frozen spinach get that out and place in a small bowl of water to defrost. You can use fresh too!
Once the 30 minutes is up, pour in the coconut milk and place the spinach into the mixture.
Give it a good mix and allow to simmer for a few mintues.
Serve up along side some garlic naan.
Enjoy!
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