Ingredients
900g lamb shoulder or leg cut into one inch pieces
3 tablespoons ghee/vegetable oil
2 large onions - finely chopped
2 tablespoons garlic paste (about 6 large cloves of garlic mashed to a paste with a little water.)
1 tablespoon ginger paste (3 inches ginger - grated and mashed to a paste with a little water.)
1 tin of chopped tomatoes (420g)
250g - about two large handfuls of baby spinach leaves (or frozen)
Directions
1Place all of the spinach, chillies, and coriander in a food processor and blend to a smooth paste. You may need to add just a bit of water to do this. Set aside.
2Now heat the ghee/oil in a wok or large frying pan over medium heat.
3When hot, add the chopped onions and fry for about 15 minutes until translucent and soft but not overly browned.
4Add the ginger and garlic pastes and allow to sizzle for about 30 seconds.
5Pour in the cumin, coriander powder, garam masala and red chilli powder and stir to combine.
6Remove the fried onions from the pan and blend until smooth with the tomatoes.
7Pour the onion sauce back into the pan and add the lamb pieces.
8Cook for about 4 hours on Low until the meat is nice and tender.
9To finish, add the spinach puree you made earlier and stir it into the red curry.
10Heat until warm, check for seasoning and add the salt and pepper to taste.
11Just before serving, add the yogurt one tablespoon at a time stirring it into curry.
Submitted by MJ McSweeney
3 Reviews
tine drost
April 8, 2016
Really nice, but second time I doubled the amount of spices. Perfect 🙂
Eloise
January 7, 2016
I used chicken instead of lamb and sour cream instead of yoghurt and it was beautiful. Thank you for the recipe 🙂
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Teddy
August 5, 2017
Really nice. I gave it a bit longer in the slow cooker, 6 hours. Also next time i will add more spinach but slightly less blended at the end. I found the spinach flavour ever so slightly lost in the dish with the tomato taking over. Enjoyed it no end however.