• 4servings
  • 6minutes
  • 205calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, E
MineralsManganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 tsp cumin seeds

  2. 1/2 a 20g pack coriander , chopped (about 1 tbsp) tsp cumin seeds

  3. 2 tsp sunflower oil

  4. 200g lean lamb steak, cubed

  5. 1 red pepper , deseeded and sliced

  6. 1 green chilli , deseeded and sliced

  7. 2 tbsp mild curry paste

  8. 225g can chopped tomatoes

  9. 160ml can coconut cream

  10. 100g bag baby spinach

  11. 1/2 a 20g pack coriander , chopped (about 1 tbsp)

Instructions Jump to Ingredients ↑

  1. Dry-fry the cumin seeds for about 20 secs in a wok, then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.

  2. Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.


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