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| Lamb and spinach curry recipe |
To start your activity Lamb and spinach curry recipes seem suitable to serve as a daily food menu. In addition to the ease in materials and processing Lamb and spinach curry is also very desirable by most chefs or restaurants. For more Lamb and spinach curry recipes please refer to.
Ingredients:
- 1/2 tsp cumin seeds
- 2 tsp sunflower oil
- 200g lean lamb steak, cubed
- 1 red pepper, deseeded and sliced
- 1 green chili, deseeded and sliced
- 2 tbsp mild curry paste
- 225g can chopped tomatoes
- 160ml can coconut cream
- 100g bag baby spinach
- small bunch of coriander, chopped
How to make:
- Brown the Lamb
- Dry-fry the cumin for 20 second in a wok, then add half the oil and stir-fry the lamb for about 1 minute until browned. Tip onto a plate.
- Simmer
- Add the rest of the oil to the work then stir-fry the pepper and chili for a couple of minutes until softened. Stir in the curry paste, tomatoes and coconut cream with half a can of water from the tomatoes can, the simmer for about 5 minutes until saucy. Add the lamb, spinach and coriander, and stir until the spinach has wilted.
- Serve with basmati rice
Note: Lamb and spinach curry recipe is presented for 4 people or 4 servings.
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