Lamb, Spinach and Potato Curry
- Number of Servings: 6
Ingredients
600g lamb leg steaks1 tbsp oil2 large onions, roughly chopped4 large garlic cloves, peeled and roughly chopped25g chunk fresh ginger, peeled and roughly chopped1 plump fresh red chilli, roughly chopped (deseeded if you like)75g curry paste (mild or medium depending on your taste)400g can chopped tomatoes350 potatoes, peeled and cut into 3cm chunks450ml water2 bay leaves1 tsp flaked sea salt plus extra for seasoning the meat1 tsp caster sugar3 ripe, medium tomatoes, quartered100g fresh young spinach leavesfreshly ground black pepper
Trim the lamb of nay hard fat and cut the meat into rough chunks of about 3cm. Season with salt and pepper. Heat a tsp of the oil in a large non stick frying pan and fry the lamb in 2 batches until lightly coloured on all sides. transfer the lamb to a plate as soon as each batch is browned.
Heat the remaining oil in a large flameproof casserole dish ad add the onions. Cook over a medium heat for 6 - 8 minutes until they're softened and lightly browned, stirring regularly. Turn down the heat, add the garlic, ginger, chilli and curry paste an cook for 5 minutes more, stirring frequently.
Remove from the heat and blitz the onion mixture with a stick blender until blended to a puree. Return the casserole to the hob, over a medium heat. Preheat the oven to 190c / 170c Fan / Gas 5.
Add the browned lamb to the spiced onion puree in the dish and cook over a gentle heat for 2 - 3 minutes, stirring. Add the canned tomatoes, potatoes, water, bay leaves, tsp of salt and the sugar. Bring everything to a gentle simmer, then cover with a lid and palce the casserole in the oven for 1 hour and 30 minutes or until the lamb is tender and the sauce has thickened. Check after 1 hour and give the contents of the casserole dish a good stir.
Take the dish out of the oven and remove the lid. Stir in the quartered tomatoes and spinach leave. Cover once more and return to the oven for a further 5 minutes or until the tomatoes are soft and the spinach has wilted. Serve hot with some spoonfuls of fat free yoghurt if you wish.
Serving Size: Makes 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user WAHZOE.
Heat the remaining oil in a large flameproof casserole dish ad add the onions. Cook over a medium heat for 6 - 8 minutes until they're softened and lightly browned, stirring regularly. Turn down the heat, add the garlic, ginger, chilli and curry paste an cook for 5 minutes more, stirring frequently.
Remove from the heat and blitz the onion mixture with a stick blender until blended to a puree. Return the casserole to the hob, over a medium heat. Preheat the oven to 190c / 170c Fan / Gas 5.
Add the browned lamb to the spiced onion puree in the dish and cook over a gentle heat for 2 - 3 minutes, stirring. Add the canned tomatoes, potatoes, water, bay leaves, tsp of salt and the sugar. Bring everything to a gentle simmer, then cover with a lid and palce the casserole in the oven for 1 hour and 30 minutes or until the lamb is tender and the sauce has thickened. Check after 1 hour and give the contents of the casserole dish a good stir.
Take the dish out of the oven and remove the lid. Stir in the quartered tomatoes and spinach leave. Cover once more and return to the oven for a further 5 minutes or until the tomatoes are soft and the spinach has wilted. Serve hot with some spoonfuls of fat free yoghurt if you wish.
Serving Size: Makes 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user WAHZOE.
Nutritional Info Amount Per Serving
- Calories: 301.7
- Total Fat: 12.3 g
- Cholesterol: 66.3 mg
- Sodium: 344.6 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 4.4 g
- Protein: 24.5 g
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