I took out some lamb loin chops today and felt like doing something a bit different, so went online and found a lamb curry dish that I could substitute my chops for the normal lamb. For those that know me well, they would know that I’m not a hot spicy food fan, so when I say this was good, this was GOOD! Mind you I racketed down the spice heat considerably otherwise I would never had been able to taste it!
Lamb & Spinach Curry
Serves 4 to 6
- 2 tblsp oil or ghee
- 2 medium onions, sliced thinly
- 6 cloves garlic, crushed
- 2″ piece fresh ginger, finely chopped
- 1½ tsp turmeric
- 2 tsp chilli powder
- ½ tsp ground black pepper
- ½ tsp ground fenugreek
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp hot paprika
- 1 kg lean diced lamb
- 2 x 400ml coconut cream
- 1½ tsp salt
- 2 curry leaves (optional)
- 1 pkt frozen ‘Finessa’ fine chopped spinach
- Heat oil in heavy pan.
- Add onions and fry until golden brown.
- Add garlic, ginger and all spices except salt.
- Fry for 5 minutes until fragrant.
- If mixture is too dry add a little water.
- Stir regularly to prevent burning.
- Add lamb and toss through to coat with onion/spices.
- Fry further 10 minutes, stirring to prevent burning/sticking.
- Add thawed spinach and mix thoroughly.
- Add coconut cream and salt. Stir well.
- Add curry leaves, bring to a rapid boil.
- Reduce heat and allow to simmer for at least _1.5_ hours covered.
- Remove lid and simmer till sauce reduces, usually 15-30 minutes.
- This is an exceptionally hot curry, if you prefer a milder curry reduce by half the chilli powder and hot paprika quantities.
- This recipe also lends itself to substituting chicken for the lamb.
- I used one onion
- 1 teaspoon mild chilli
- 1 teaspoon paprika (smoked as that was what I had on hand)
- I used 6 chops
- only used 1 can coconut milk.
- For the spinach I used about 80 gms of fresh spinach…worked just fine!
- Cooked for about 1 hr and then for 10min with the lid off.
- Served it with rice.