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Lamb and Spinach Curry
...with thanks to the first Madhur Jaffrey Indian BBC cookbook I bought in the mid 1980’s. I like this recipe as it uses up vast quantities of the spinach beet I grow in the allotment, in a way that’s acceptable to the children. This spinach is packed with flavour and I like to add it to the dish, roughly chopped, in several batches, so that some disintegrates, being cooked through, and some is just cooked, but remains in ribbons. Frozen spinach will also work.
We buy a packed Madras curry powder from a local deli, but there’s no reason why you shouldn’t make your own, or use a curry paste of your choice. Lamb and spinach go well with most types of Indian curry. Don’t try to use Thai curry paste and please, please don’t use one of those ghastly, full of artificial flavourings and goodness knows what “Cook In Sauces”.
If you use a paste or powder, which you can enhance by adding, bay leaves, or cardamom pods, as the onions are browning.
This curry freezes beautifully, and is a great quick meal defrosted and served with naan bread, which also freezes well.
Serves up to eight.
Ingredients
1Kg lamb mince1Kg spinach-roughly chopped
500g onions chopped roughly
250ml stock, home made or cube
Curry powder/paste of your choice
Coriander if liked.
Method
Brown the mince in batches, removing with a slotted spoon on each occasion. Pour surplus fat into a dish. Alternatively for a better texture, brown the mince in the oven in a roasting tin.
Brown the onion in some of the lamb fat.
Add the curry powder/paste and cook fast for a few seconds.
Add the meat and stock and cook for 25 minutes.
Add the spinach in batches, stirring in so that it all cooks.
Garnish with coriander.
Serve with rice of choice or naan, and a range of side dishes-chopped eggs, sliced banana dressed in lemon juice, salsa of tomato onion and coriander...
