Spinach and Lamb Curry

I keep finding with these Mistress of Spice curries, that the longer you let them cook the more perfect and flavoursome and moreish they become. So last night I let the meat cook for three hours. With every bite I found I wanted more and more!

My other half didn't speak until he had finished eating and the first thing that came out of his mouth afterwards... "There had better be more babe!" Thats why its fantastic that each of these curries leaves plenty of left overs, and they always taste even better the next day!

The health benefits are huge too! Some of the spices in this curry include, Coriander, Cumin, Fenugreek, Tumeric, Mustard, Pepper, Chilli... And with all that spinach, you can't go wrong...

800g lamb
Diced 2 large onions
Finely chopped 4 cloves garlic
Finely chopped 4 tsp Mistress of Spice Madras Curry Powder

500g frozen spinach, defrosted
1 x 400g can diced tomatoes
¾ cup Greek yoghurt
½ cup cream (this can be replaced with yoghurt to make a lower fat version if you like)
1 bunch coriander leaves, roughly chopped
2-3 tbsp oil

Heat oil in large saucepan or frying pan that has a fitting lid. Add the onions and sauté until softened. Add the garlic and fry for a couple of minutes before adding the curry powder. Stir this through the onions and garlic for about 20 seconds and add the diced lamb. Brown the meat, stirring to coat well in the spice mix.

When lamb is lightly browned add the can of tomatoes and about 1 cup of water. Stir, cover and simmer for about 40minutes. Stir occasionally to prevent sticking.

Add the spinach, stir, cover and simmer again for another 20 minutes. Then mix through the yoghurt (or cream if using). Do NOT let the sauce boil at this stage. A very gentle simmer is alright but boiling will cause the yoghurt to curdle. Put in the coriander, stir and season with salt to taste.

Serve with rice and yoghurt.

E.