Spiced lamb, spinach & potato stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 large brown onion, finely chopped
- 400g baby spinach
- small bunch of flat-leaf parsley, finely chopped
- 600g lamb neck fillets or shoulder, cut into small 1½cm chunks
- ½-1 tsp chilli flakes, or to taste
- 1 heaped tbsp garam masala
- ½ lemon, juiced
- 2 large potatoes, halved
- cooked rice or naans, to serve
Method
- STEP 1
Cook the onion in a large saucepan over a medium-high heat until translucent and beginning to brown. Add the spinach and parsley, and cook for 10-15 mins until the leaves have wilted and are no longer vibrant green.
- STEP 2
Add the lamb and spices, season well, then squeeze in the lemon juice. Stir well and cook for a further 10 mins, stirring occasionally. Add the potatoes, then pour over just enough boiling water to cover the meat and potatoes. Reduce the heat to medium and simmer, uncovered, for 2 hrs, stirring occasionally until the meat is cooked through and very tender. (If the liquid starts to evaporate too quickly, add a little water, a splash at a time.) Taste for seasoning and serve with rice or naans.
