Spinach lamb curry is a spicy green curry made with spinach, hot green chilies and coconut milk. You can tone down the spice to suit your tastebuds.
The curry will still be flavorful and green. This curry goes well with rice, quinoa, chapatis or flatbread.
Serves 4, maybe for lunch and dinner
Ingredients:
2lb/1kg lamb cut up to 3 inch pieces
1 cup onion, diced
1 cup tomatoes, diced2 cups fresh baby spinach
1 cup fresh cilantro
7-9 green hot chilies, less if you prefer
1.5 tsp ginger garlic paste
1/2 tsp garam masala powder
1/4 tsp turmeric powder
2 tsp coriander powder
1 cup coconut milk
1 cup coconut milk
2 Tbsp vegetable oil
Salt to taste
In a pressure cooker on medium high heat add oil and let it smoke. Add the lamb pieces and roast it well in the oil until the lamb is brown and the raw smell of the meat is gone.
Salt to taste
In a pressure cooker on medium high heat add oil and let it smoke. Add the lamb pieces and roast it well in the oil until the lamb is brown and the raw smell of the meat is gone.
Sprinkle some salt, garam masala, coriander powder, turmeric, and ginger garlic paste. Turn the heat to medium and continue to cook.
In another pan on high heat, add a spoon of oil. When it begins to shimmer, add onions and cook for 5 minutes, add in tomatoes and cook for another 5 minutes.
Add the fresh spinach and coriander. Turn off the heat and let the greens wilt. Now add all of this into a blender and make it into a smooth paste.
Pour this over the aromatic lamb that has been cooking with dry spices. stir well to coat the lamb. Add coconut milk and salt to taste.
Pressure cook the lamb for 2 whistles, or three of the lamb is not tender enough. The lamb once cooked should be soft and easy peel off the bone.
I served this hot with a wild rice and quinoa medley. You may serve it with flat bread, chapatis or tortilla as well. Enjoy!