Speedy lamb & spinach curry

Speedy lamb & spinach curry

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 6 mins

Skill level

Easy

Servings

Serves 4

The perfect recipe for a quick curry fix, use a tender cut of meat than can be stir-fried instead of stewed

Nutrition and extra info

Nutrition info

Nutrition

kcalories
205
protein
13g
carbs
6g
fat
15g
saturates
8g
fibre
2g
sugar
5g
salt
0.66g

Ingredients

  • ½ tsp cumin seeds
  • 2 tsp sunflower oil
  • 200g lean lamb steak, cubed
  • 1 red pepper, deseeded and sliced
  • 1 green chilli, deseeded and sliced
  • 2 tbsp mild curry paste
  • 225g can chopped tomatoes
  • 160ml can coconut cream
  • 100g bag baby spinach
  • ½ a 20g pack coriander, chopped (about 1 tbsp)

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Method

  1. Dry-fry the cumin seeds for about 20 secs in a wok, then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.
  2. Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.

Recipe from Good Food magazine, November 2009

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Comments

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jheidar's picture
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very nice recipe, my husband loved it and it was quick and easy to make. we used red chili and red curry paste because we like it more spicy.

Frantic Flapjack's picture
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Very good, quick and a lovely basic curry sauce to add anything you want to.

alicefroggatt's picture
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Very quick but rather bland. Not sure what to add to it for next time..

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