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