Speedy Lamb Spinach Curry Recipes

Steps:

• Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 mins, then remove from the pan. Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices. Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 11⁄2 hrs until the meat is really tender. Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas and garam masala, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.
• Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes until softened, about 15 mins. Drain and mash. Stir through the curry paste and yogurt, and serve alongside the curry.

Steps:

• Place the diced lamb in a bowl; add all the dried spices and white vinegar and toss through.
• In a large saucepan, heat the oil and fry the onion, fresh ginger, fresh chilli and crushed garlic.
• When lightly browned, add the marinated lamb and stir well until lamb has begun to fry.
• Add the tomato paste, stock, diced tomatoes and the juice of ½ the lemon, season well with salt and pepper.
• Bring to the boil, stirring occasionally, and then reduce to a gentle simmer.
• Chop the coriander stems and add to the curry.
• Simmer for approximately 1 hour, taking care to stir every 10 minutes or so to prevent sticking.
• When all the liquid has almost evaporated and the curry has thickened, add the spinach and natural yoghurt and stir through.
• Sprinkle over chopped coriander leaves and mint and serve with Basmati rice.

Steps:

• Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste.
• Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.
• Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.

Steps:

• Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.

Steps:

• Sprinkle lamb with salt. Heat 1 tablespoon butter in a nonstick pot or large, deep skillet over medium heat. Cook and stir lamb in the hot butter until heated through, about 5 minutes. Remove meat and keep warm.
• Melt remaining butter in the same pot over medium heat and cook and stir onion until golden, 7 to 10 minutes. Stir in curry. Cook for 1 minute. Return meat; add broth and raisins. Bring to a boil. Reduce to a simmer, cover, and cook for 10 to 12 minutes. Serve over rice.