Lamb, Potato & Spinach Curry

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 (200 g) carton natural yoghurt
• 1 lemon, juiced
• 1 kg lean lamb fillets, diced
• 40 ml vegetable oil
• 2 onions, chopped
• 2 cloves garlic, crushed
• 2 1/2 cm fresh ginger, grated
• 1 kg potato, cut into 2.5 cm dice (i would use a red potato)
• 1 (410 g) can peeled crushed tomatoes
• 40 ml tomato paste
• salt and pepper
• 1 bunch english spinach, trimmed and washed

Recipe

• 1 combine the coriander, cumin, turmeric, yoghurt and lemon juice in a large bowl and add the lamb.
• 2 mix well and cover.
• 3 place in the fridge and marinate for at least 3 hours-overnight would be better.
• 4 heat the vegetable oil in a large saucepan over medium heat and fry the onion, garlic and ginger for 5 minutes or until soft.
• 5 add the lamb (and the marinade) and the potatoes, crushed tomatoes and paste.
• 6 season with salt and pepper, stir and bring to the boil.
• 7 reduce the heat and simmer gently uncovered for 1-1 1/4 hours or until the lamb is very tender.
• 8 check and adjust the seasonings if necessary.
• 9 add the spinach and simmer for a further 3 or 4 minutes.