Speedy Lamb & Spinach Curry
This aromatic lamb curry combines tender lamb steak with a medley of spices, vegetables, and creamy coconut cream, creating a rich and flavorful dish that is sure to delight your taste buds. Easy to prepare and bursting with vibrant colors and bold flavors, this curry is a perfect combination of savory, spicy, and creamy elements. Serve it with fluffy basmati rice for a satisfying and comforting meal that will transport you to the bustling streets of India with every bite.
— Constant Cookbook
Ingredients
- ½ tsp cumin seeds
- 2 tsp sunflower oil
- 200g lean lamb steak, cubed
- 1 red pepper , deseeded and sliced
- 1 green chilli , deseeded and sliced
- 2 tbsp mild curry paste
- 225g can chopped tomatoes
- 160ml can coconut cream
- 100g bag baby spinach
- ½ a 20g pack coriander , chopped (about 1 tbsp)
Instructions
- Dry-fry the cumin seeds for about 20 secs in a wok, then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.
- Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.
Cook Time
6M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 205 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 0.66 milligram of sodium
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