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Lamb Curry with Winter Vegetables and Spinach

Lamb Curry with Winter Vegetables and Spinach is a modern Fusion recipe for a classic Indian-style curry of lamb cooked with curry, spices, herbs, tomatoes, winter root vegetables and spinach in a chicken stock base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Lamb Curry with Winter Vegetables and Spinach.

prep time

15 minutes

cook time

70 minutes

Total Time:

85 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesHerb RecipesLamb RecipesVegetable RecipesFusion RecipesFusion Recipes



Ingredients:

80ml ghee (or oil)
2 tsp cumin seeds
2 tsp whole cloves
1kg boned leg of lamb, cut into 3cm cubes
2 green chillies, split lengthways
3 green cardamom leaves
175g parsnips, peeled and cut into 1cm cubes
175g turnips, peeled and cut into 1cm cubes
175g carrots, peeled and cut into 1cm cubes
2 large onions, finely chopped
360ml chicken stock
2 garlic cloves, finely chopped
250g fresh tomatoes, blanched, peeled and chopped
45g fresh ginger, grated
420g spinach leaves, finely chopped
2 tsp hot chilli powder
1/2 tsp ground cloves
1/2 tsp freshly-grated nutmeg
1/2 tsp ground mace
1 tsp ground turmeric
1 tsp fresh dill, finely chopped
2 tsp salt

Method:

Heat the ghee in a heavy-bottomed pan then add the cumin seeds and cloves. When these begin to crackle add the onions and fry until they become a light golden brown in colour (about 8 minutes). Now add the ginger and fry for a further 3 minutes, or until the garlic begins to colour.

Sprinkle over the chilli powder, cardamom, turmeric then stir to combine then add the lamb and cook for about 5 minutes, stirring constantly, or until the lamb begins to brown at the edges.

When most of the liquid has evaporated from the pan and the lamb is becoming nicely browned add the chillies, parsnips, turnips and carrots. Pour over the lamb stock and bring to a simmer. Reduce the heat to a low simmer, cover the pan with a tight-fitting lid and cook until the lamb is about 3/4 done (about 40 minutes).

Take off the lid then stir in the tomatoes and cook for a further 10 minutes. At this point stir in the spinach and increase the heat. Cook for a further 3 minutes, or until the spinach is wilted. Sprinkle over the ground cloves, nutmeg, mace, turmeric and dill. Cover with a lid and take off the heat.

Allow to rest for 5 minutes then take to the table and serve accompanied with rice.