This lamb curry is to die for and it's super easy to make!
Smash this bad boy together on a treat night with a sneaky beer or glass of wine!!!
Let's get started, get all the ingredients together first:
Serves 4 persons
Nutrition per serving
Curry:- Protein 69.6 Fat 36 Carbs 28.2
Rice:- See packet per serving
Chunk of fresh ginger about size of a tsp
3 small onion cut into 1/4's
600grms of tinned chopped tomoatos
2 tbsp of rapseed oil (vegetable oil)
4 cloves of garlic
2 green chillis (add red chillis to increase the spice 💥)
1 cinemon stick
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp Ground pepper
1/2 tsp Himalayan pink salt
800g lamb leg
Bunch of coriander leave whole leaves and Finley chop stalks
200g spinach whole leaf
Basmiti rice required per person (Optional)
Blitz the onions, garlic & ginger together in a blender!
Repeat this process by clearing the sides untill it's a smooth paste like substance.
Add to a large preferably non stick pan on low heat, stirring occasionally to evaporate any liquid.
After appoxmatily 5 minutes, add the oil to the pan and cook untill soaked up, now add all the other spices mixing well before adding the lamb!!!!
The smells at this point will have your tummy rumbling!! Once the lamb is sealed and slightly coloured add the tin tomoatos and store well, leaving to summer with a lid on the pan for 1 hour approxmaty.
After 1 hour add the coriander (leave some to season on serving) & Spinach, leave to simmer for 30 minutes stirring occasionally.
At this point you can cook your rice.
Serve in a warm bowl with that optional beer or wine!
Enjoy and let us know what you think on our Facebook page