If you’re looking for a comforting family curry, this simple lamb dish with spinach takes just 15 minutes to prep and is sure to go down a treat
Prep:15 mins
Serves 4
3 garlic cloves, peeledthumb-sized piece of ginger (about 25g), peeled and roughly chopped2 green chillies, roughly chopped1 large onion, roughly chopped2 tbsp oil for frying750g lamb shoulder, trimmed and cut into 3cm chunks2 tsp coriander seeds, toasted and ground2 tsp cumin seeds, toasted and ground1 tsp turmeric2 cardamom pods, squashed4 large tomatoes, quartered500ml lamb stock200g baby spinach, roughly choppedsmall pack coriander, roughly choppednaan breads or rice, to serve
STEP 1Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée adding 1 tbsp water if you need to.STEP 2Heat 1½ tbsp oil in a large flameproof casserole or sauté pan. Brown the lamb all over in two batches, then lift onto a plate and put to one side.STEP 3Add the remaining oil and fry the spices in the same pan for 2 mins, adding a splash of water if they start to catch. Then add the onion purée and cook for 2 mins.STEP 4Add the lamb, tomatoes and stock. Stir, cover and cook for 45 mins.STEP 5Stir in the spinach then cook for another 45 mins or until the lamb is tender. If the sauce is looking thin, take the lid off for the last 20 mins of cooking to reduce it.STEP 6Scatter over the coriander. Serve with naan or rice.
