Name: Speedy lamb & spinach curry
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Cuisine: Indian
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 tomato; 160ml can coconut cream; 100g bag baby spinach; ½ a 20g pack coriander chopped (about 1 tbsp)

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Speedy lamb & spinach curry

Speedy lamb & spinach curry

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 6 mins

A star rating of 4 out of 5.12 ratingsRate

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

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A star rating of 4.6 out of 5.46 ratings

Ingredients

Nutrition

Units:

MetricUS

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 tomato
160ml can coconut cream
100g bag baby spinach
½ a 20g pack coriander

chopped (about 1 tbsp)

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Nutrition: per serving

kcal205
fat15g
saturates8g
carbs6g
sugars5g
fibre2g
protein13g
salt0.66g

low

Method

step 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.
step 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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A star rating of 4 out of 5.12 ratings

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