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My first job when I was at university was waitressing in an Indian restaurant. The chef took my under his wing and would make a different curry for me to try every shift. This wonderful lamb and spinach curry was my first love when I was exploring the wonderful world of Indian curries.
3 tablespoons curry powder
450g (1lb) lamb fillet, diced
2 cans tomato (400g / 14oz, each)
6 large green chillies, sliced
250g (9oz) frozen spinach, finely chopped
1. Combine 1 tablespoon of the curry powder with 2 tablespoons olive oil and toss lamb in to coat.
2. Heat a few tablespoons of oil in a large skillet or frying pan on a high heat. Stir fry the lamb until well browned. Remove from the pan.
3. Add remaining curry powder to the pan and cook for about 20 seconds then add the tomato, chillies and spinach and bring to a simmer.
4. Cook for 10 minutes or until the sauce has thickened a little. Return lamb and juices to the pan and bring back to a simmer.
5. Taste and season with salt & pepper.
Curry tends to improve with a day or two in the fridge. So feel free to make in advance and gently reheat before serving.
vegetarian – make a cheesy saag by simmering chunks of ricotta cheese in the sauce. Or go for a more authentic feel and use Indian paneer cheese.
vegan – replace lamb with tofu or chickpeas.
fresh spinach – substitute in a large bunch fresh spinach leaves that have been washed and chopped. Or use prewashed baby spinach.
Problem Solving Guide
bitter – if the spice paste gets burned the curry will end up being bitter.
watery – the spinach can have quite a bit of water in it. Just simmer the sauce for longer to reduce it down.
bland – if your spices are old, they may not have as much flavour.
Next time add a little more spice or splurge on some fresh spices. Seasoning with salt and pepper is also important to optimise curry
flavour. not hot enough – Serve extra dried chilli powder or chilli flakes so your guests can adjust the heat level themselves.
Serve with steamed rice or simple lentils.
Will keep for up to a week in the fridge or even a few months in the freezer,