Saturday, 18 February 2012

Lamb, Potato and Spinach Curry

This is a really simple and delicious curry that can either be done in a slow cooker or left in a low oven. Packed with flavour, it's the kind of curry that makes you wonder why you bother with a take away.

Make sure that you buy some decent lamb from your butcher (I use Gordons in East Boldon); they will recommend a good cut for slow braising. This uses lamb steaks from the leg but lamb shoulder cut into large chunks will be just as good. You want the lamb to melt in your mouth and these cuts are suited to long, slow cooking.

This one uses two whole dried chillies meaning it is stinging hot. Replace the dried chillis with a teaspoon of chilli powder and adjust the heat towards the end depending on taste.

Lamb, Potato and Spinach Curry
Serves 4

2 tbsp sunflower or vegetable oil
2 onions, peeled
6 cloves of garlic, peeled
1 thumb size of ginger, peeled
750g lamb shoulder or leg steaks, cut into large chunks
4 whole cloves
4 whole cardamon pods
1 whole cinnamon stick
1 tbsp garam masala
1 tsp each of chilli powder, ground coriander, cumin and turmeric
2 tbsp tomato puree
1 400g tin of chopped tomatoes
250ml water
2 large potatoes, peeled and cubed
3 large handfuls of spinach
Fresh coriander
Salt and pepper

1 - If making in a slow cooker, switch it on to its low setting. If cooking in an oven, pre-heat to 140C/GM1.
2 - Either finely chop the onion, garlic and ginger or blitz in a food processor. Heat the oil in a non-stick pan and cook for 10 minutes until starting to colour. Tip into a casserole dish or slow cooker.
3 - Add a tablespoon of oil to the pan and quickly seal the lamb all over. Tip into the casserole dish or slow cooker.
4 - Add the spices to the hot pan and cook, stirring, for 1 minute until fragrant. Ensure that they do not burn. Add the tomatoes, puree and water and bring to the boil. Add to the casserole dish or slow cooker.
5 - If using a slow cooker, cook for 6-8 hours on the low setting or according to the manufacturer's instructions. If cooking in an over, place onto the middle shelf and cook for 3 hours. Check each hour to ensure that it has not cooked dry.
6 - With one hour's cooking time left, stir in the cubed potatoes. If using a slow cooker, make it 2 hours before the end of cooking. Or if you prefer, pre-boil the potatoes and simply stir them in at the end.
7 - Stir in the spinach and a handful of roughly chopped fresh coriander. Taste for seasoning and serve with rice, breads, yoghurt and chutney.



4 comments:

bellini said...

Some of the best curries come out of Britain!

cackster said...

I love to make curries from scratch, so much flavour, is rewarding and fills the surroundings with that wonderful aroma. This dish would do all of that I'm sure. The perfect dish for preparing the night before for that Friday treat!

Charlotte at Great Big Veg Challenge said...

Hi
The GBVC is back blogging....
Hiya!

charlotte
x

Great Big Veg Challenge said...

We are back blogging again.
It is very strange to be posting - but thought I might get some inspiration from your blog.
xxx
Charlotte