I’m pretty tired just now. So tired, in fact, that the other night I forgot what kind of car I owned and had to call a friend to remind me. How awful is that?
Being this tired, it is very nice to have some ready-cooked meals waiting in the freezer for me to just defrost and warm in a pan. The following is one such meal and, as with all curries, it’s easy to double the quantity needed in order to freeze portions for sleepy Tuesday nights. Tuesdays are the worst, don’t you think?
Oh dear. I’m being rather negative, aren’t I? Let me fix that by saying that this is by FAR my favourite curry at the moment. Adapted from a Madhur Jaffrey recipe, it is wonderfully nourishing, supremely tasty and perfect for feeding a crowd.
Promise you won’t be disappointed. 🙂
Spinach and Lamb Curry
1 tblspn chopped ginger
6 cloves of garlic, chopped
1 red chilli
2 tablespoons ghee or vegetable oil
700g lamb (I use neck but shoulder would be good too), cut into large cubes1 tablespoon cinnamon
1 bay leaf
4 cardamon pods
1 tablespoon coriander
1 tablespoon cumin
1 teaspoon turmeric
1 tin of chopped tomatoes
50ml plain yogurt
- Drop spinach into a pan of boiling water and cook for 30 seconds until wilted. Drain well, squeezing excess moisture out with hands. Chop and set aside.
- Whizz together the onions, garlic, chilli and ginger to create a pungent paste. Set aside.
- Brown the lamb in the oil. Remove from pan and set aside.
- Add the bay, cardamon and cloves to the same oil and cook for 30 seconds.
- Add the onion paste to the pan and cook over a medium heat until mixture starts to darken.
- Add the rest of the spices and cook for a couple of minutes before adding the tomatoes and yogurt. Cook for another minute before adding the lamb. Stir well to combine before adding the spinach and stirring again.
- Season well with salt then cover and cook over a low heat for an hour and a half. There should be plenty of moisture from the tomatoes and meat and spinach but if the curry looks dry, add a little water to moisten as it cooks.
- Serve with hot naan or pita or chapatis to mop up the juices.