Delicious aromas not included
Dinner in progress
Washing up “lite”
A perfect end to a lovely sunny weekend catching up with friends and celebrating milestones, exploring the New Forest and rubber-necking to see the giraffes at London Zoo. I can’t think why I’ve never made this recipe before – it’s very very easy to cook, doesn’t require too many ingredients or spices, and doesn’t produce gargantuan amounts of washing up. A rich and scrumptious treat.
Marks: 9/10
Recipe adapted from the Ultimate Curry Bible
Marinate 600g of boneless lamb shoulder/neck meat with 4tsp grated ginger, 7 crushed garlic cloves and 2tbsp ground corainder for 30 minutes.
Slice 1 large onion into slim half-rings and fry until golden in 4tbsp olive/vegetable oil. Remove and leave on kitchen paper. Add meat to remaining oil in pan with 1/2tsp tumeric powder, 1tsp cayenne pepper and 1 tsp salt, and cook for 10 minutes on a medium heat with the lid on.
Gradually add 4tbsp of natural yoghurt, waiting until each spoonful is absorbed, then add chopped, fried onions and 450g thinly sliced raw spinach. Cook on a low heat for 50 minutes, or until the lamb is tender.
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