Recipe of the Day: Lamb and Spinach Curry

My favorite way to use leftover lamb!  (Works with beef as well)


Ingredients:


1 inch chunk ginger, peeled and chopped
2 cloves garlic, chopped
2 onions, roughly chopped
2 green chilies (serrano) - less if you want mild
1 tbsp of olive oil
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
1.5 pounds of lamb (leg or shoulder)
4 tomatoes, chopped
1 tbsp tomato paste
1 6 oz bag of spinach, roughly chopped

• 
  
• Directions:

1. Put the ginger, garlic and onions in a food processor and whizz to a paste. Heat 1 tbsp oil in a pan then add the paste, green chilli and 1/2 tsp salt and cook for 3-4 minutes until fragrant. Add all the spices and cook for a couple of minutes. Add the lamb and keep cooking and stirring until browned. Stir in the tomatoes, tomato paste and a cup of water then bring to a simmer. Cover and cook for 1 hour.
2. Add the spinach then cook for another 15 minutes. Serve with rice or indian breads.

PER SERVING

448 kcalories, protein 31.2g, carbohydrate 11.7g, fat 31.1 g, saturated fat 13.8g, fibre 2.4g, salt 1.03 g