Lamb and spinach curry
An easy and fragrant lamb curry recipe from Deena Naidoo, MasterChef SA Season 1.
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Loading... Ingredients
- 60 ml (4 tbsp) ghee
- 800 g deboned lamb, cut into bite sized pieces
- 1 green chilli, finely chopped
- 2 cloves garlic, crushed
- 5 ml (1 tsp) crushed ginger
- 5 ml (1 tsp) salt
- 5 m (1 tsp) ground coriander
- 1 cinnamon stick
- 3 cardamom (elachi) pods
- 250 m (1 cup) hot water
- 500 ml (2 cups) chopped fresh spinach
- ¾ cup fresh cream or yogurt
- ½ tsp ground nutmeg
- 4 cups cooked Spekko Long Grain Parboiled Rice
Method
- Heat ghee in a thick base pot. Fry the lamb in batches and brown well. Remove from the pot.
- Add the chilli, garlic and ginger to the pot and cook for 30 seconds.
- Return the lamb to the pot together with the salt, coriander, elachi and cinnamon.
- Pour in the hot water and simmer on moderate heat for 30 minutes until the water has been absorbed and the lamb is tender.
- Add more during the cooking period if necessary.
- Mix in the chopped spinach, cream and nutmeg.
- Cover and simmer on low heat for 8-10 minutes. Add more water if necessary
- Serve with Spekko Long Grain Parboiled Rice.