This one takes a while to cook due to the cut of meat, but it is well worth it over the Easter holidays for a curry night! Great for a leftover meal, alternatively, cook on a Sunday, whilst prepping your breakfasts and lunches for the week.
Serves 4
Ingredients
1 red onion
4 garlic cloves
600g lamb shoulder
2 tbsp coconut or olive oil
1 tsp cayenne
3 tsp ground coriander
3 tsp ground cumin
1 tsp turmeric
½ tsp ground cinnamon
2 cardamom pods
2 tins of chopped tomatoes
1 tin coconut milk
200g fresh spinach
200g frozen peas
½ juice of a lemon
Salt and pepper
Method
1. Finely slice the onion, crush and finely chop the garlic, and on a
the separate board cut the lamb into cubes.
2. Heat the oil in a large saucepan on medium heat and cook the
onion for 4-5 mins until browned. Then add the garlic, cayenne,
coriander, cumin, turmeric, cinnamon and cardamom, and a couple of
twists of black pepper. Add 4 tbsp of water and fry for a few mins
until fragrant.
3. Add the lamb to the saucepan with a big pinch of salt and brown
for 3-4 mins, add water if it gets dry to prevent the spices from burning.
4. Add the tomatoes and bring the curry to a simmer. Cook for 45
mins, stirring every 15 mins.
5. Add the coconut milk, stir well and cook for a further 45 mins, again
stirring every 15 mins.
6. Add the spinach and the peas and stir again until the spinach wilts.
7. Take the pan off the heat and stir in the lemon juice. Serve with
brown rice, cauliflower rice, or a side of steamed vegetables.
