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Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 tablespoons extra light olive oil

  3. 2kg leg of lamb, flesh removed from bone, cut into 4cm cubes

  4. 1 onion, chopped

  5. 1/4 cup Madras curry paste

  6. 6 cardamom pods, crushed

  7. 6 cloves

  8. 1 cinnamon stick

  9. 1 cup tomato puree

  10. 1/2 cup yoghurt

  11. 1 cup water

  12. 400g baby spinach leaves

  13. basmati rice, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over high heat. Cook lamb, in batches, until browned. Remove. Set aside.

  2. Add onion and cook, stirring, for 3 minutes or until browned.

  3. Add curry paste and spices. Cook a further 1 minute. Add tomato puree and yoghurt and stir through.

  4. Return meat to saucepan with water. Season with salt. Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 hours. Remove cinnamon stick, stir in spinach, and serve with rice.

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