Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection. Great for casual entertaining
Prep:10 mins
Serves 6
400g lamb neck, cut into small cubes4 garlic cloves, grated1 tbsp finely grated ginger1 tbsp sunflower oil1 large onion, chopped1 tbsp cumin seeds1 tbsp nigella seeds1 tbsp Madras spice paste200g basmati rice, rinsed well8 curry leaves400ml good-quality lamb or chicken stock100g paneer, chopped200g spinach, cooked and water squeezed out
STEP 1Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.STEP 2Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.STEP 3Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it’s well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.
