Ingredients

FOR THE SPINACH PURÉE
4 cloves garlic
5cm piece ginger, peeled
1 large bunch coriander, leaves and stems
1 teaspoon ground turmeric
1 teaspoon garam masala
1-2 whole green chillies (or use 1 teaspoon chilli flakes)
1 teaspoon sea salt
grated zest and juice of 1 lemon
100g spinach leaves
FOR THE CURRIES
2 tablespoons vegetable oil
2 onions, sliced
2 teaspoons cumin seeds
⅔ cup green lentils
2 roasted red capsicums (from a jar), diced (optional)
1 x 400ml can coconut milk
grated zest and juice of 1-2 lemons
fresh coriander leaves, to garnish
FOR THE LAMB CURRY
500g diced lamb (I used Grandad’s Beef diced lamb)
FOR THE PANEER CURRY
300g paneer, cut into cubes

I’ve been making a version of this lamb curry for years, inspired by a Madhur Jaffrey recipe from her excellent book Curry Easy. I’ve changed it significantly over that time. I always add a lot of spinach and often I’ll add other vegetables depending on what needs to be used up. I’ve made versions with chicken thighs or drums, and if I don’t have paneer then there is usually always a packet of tofu in the fridge (which turns this into a great vegan option).

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Instructions

1.SPINACH PURÉE
2.Combine all the ingredients in a blender with 1 cup water.
3.Blend to a smooth purée and set aside.
4.Use half for the paneer curry and half for the lamb curry.
5.LAMB CURRY
6.Add the lamb to half of the onion mix and brown, season with salt and pepper, then add half the spinach purée and 1 cup water.
7.Cover with a lid and cook over a low heat (or put into a low 160°C oven) for 1½ hours.
8.Add ⅓ cup lentils and one of the roasted red capsicums.
9.If necessary, add another cup of water and cook, covered, until the lentils and lamb are tender (approx 25 minutes).
10.Add half the coconut milk, lemon zest and juice and stir to combine.
11.Adjust the seasonings to taste. Scatter with coriander leaves.
12.PANEER CURRY
13.In a large saucepan, heat the oil and fry the onions and cumin seeds with a little salt until softened. Divide into two.
14.Put the remaining onions, spinach purée, lentils and roasted capsicum into a pan with the paneer and ½ cup water.
15.Cook, covered, over a low heat for 25 minutes or until the lentils are tender, adding a little more water if necessary.
16.Add the remaining coconut milk, lemon zest and juice and stir to combine.
17.Adjust the seasonings to taste. Scatter with coriander leaves.
18.Serve with rice and/or roti and some greens on the side.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings

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