Lamb, Potato and Spinach Curry

Name: Lamb, Potato and Spinach Curry
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tsp ground coriander; 2 tsp ground cumin; 1 tsp turmeric; 1 carton natural yoghurt (200 g); 1 lemon; 1 kg lean lamb fillets; 40 ml vegetable oil; 2 onions; 2 clove garlic; 2.5 cm fresh ginger; 1 kg potato; 1 can peeled crushed tomatoes (410 g); 40 ml tomato paste; salt and pepper; 1 bunch english spinach

A South Asian curry of lamb, potato and english spinach, seasoned with cumin and turmeric and simmered on the stove.

1 hr 45 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 90 min · 105 min total
Difficulty: medium

1
Combine the coriander, cumin, turmeric, yoghurt and lemon juice in a large bowl and add the lamb.
2
Mix well and cover. Place in the fridge and marinate for at least 3 hours-overnight would be better.
180 min
3
Heat the vegetable oil in a large saucepan over medium heat and fry the onion, garlic and ginger for 5 minutes or until soft.
5 min
4
Add the lamb (and the marinade) and the potatoes, crushed tomatoes and paste. Season with salt and pepper, stir and bring to the boil.
5
Reduce the heat and simmer gently uncovered for 1-1 1/4 hours or until the lamb is very tender.
240 min
6
Check and adjust the seasonings if necessary. Add the spinach and simmer for a further 3 or 4 minutes.
4 min