Speedy lamb & spinach curry

Recipe uploaded by

Sara Buenfeld

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Recipe by Sara Buenfeld

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1. Video tutorial: Preparing chillies

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.

205 kcalories, protein 13g, carbohydrate 6g, fat 15 g, saturated fat 8g, fibre 2g, salt 0.66 g

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• Froggatt

  26 October 2009

  Froggatt commented on this recipe

  Very quick but rather bland. Not sure what to add to it for next time..

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• Froggatt

  26 October 2009

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 6 mins

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

205 kcalories, protein 13g, carbohydrate 6g, fat 15 g, saturated fat 8g, fibre 2g, salt 0.66 g

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