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Speedy lamb & spinach curry

Speedy lamb & spinach curry

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Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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:
HighlightNutrientUnit
kcal205
fat15g
saturates8g
carbs6g
sugars5g
fibre2g
protein13g
low insalt0.66g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, November 2009

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Overall rating

Rating: 4 out of 5.11 ratings
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