Quick Lamb and Spinach Curry
70% authentic · Fusion
A simplified lamb curry that uses pre-cut lamb and a quicker cooking method, incorporating spinach for added nutrients and color.
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Ingredients
- Lamb leg, cubed500g
- Vegetable oil2 tbsp
- Onion, chopped1 large
- Garlic, minced1 tbsp
- Ginger, grated1 tbsp
- Curry powder (mild)2 tbsp
- Diced tomatoes400g
- Coconut milk (full fat)400ml
- Fresh spinach200g
- Saltto taste
- Black pepperto taste
- Fresh mint or cilantro (for garnish)for garnish
Steps
- 1
Heat oil in a large skillet or pot over medium-high heat. Brown the lamb cubes, then remove and set aside.
- 2
Add chopped onion to the skillet and cook until softened, about 5 minutes.
- 3
Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
- 4
Add curry powder and cook for 30 seconds, stirring constantly.
- 5
Pour in the diced tomatoes and coconut milk. Bring to a simmer.
- 6
Return the lamb to the skillet. Season with salt and black pepper. Cover and simmer for 20-25 minutes, or until the lamb is cooked through and tender.
- 7
Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- 8
Adjust seasoning if needed. Garnish with fresh mint or cilantro before serving.
