Lamb & Spinach Curry

Nutrition per serving (estimate)

Why we like it

Browning the lamb and blooming the spices builds deep flavor, and the spinach wilts in at the end for color. Lamb is a source of protein, iron and zinc. It reheats well and is worth making in a double batch.

Ingredients

• 300g lamb leg (diced)
• 200g spinach
• 1 can chopped tomatoes
• 1 onion
• 4 garlic cloves
• 2cm ginger
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 2 tbsp oil
• Salt
• Rice to serve

Method

1. Season lamb with half the spices.
2. Heat oil in a heavy pan. Brown lamb in batches — don't crowd. Remove.
3. Cook onion 5 minutes. Add garlic, ginger and remaining spices. Cook 2 minutes.
4. Return lamb. Add tomatoes and 200ml water.
5. Cover and simmer 35-40 minutes until lamb is tender.
6. Add spinach. Cook 3 minutes until wilted.
7. Season generously.
8. Serve over basmati rice.