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).
Instructions
| 1. | In a large saucepan, heat the oil and fry the onions and cumin seeds with a little salt until softened. Divide into two. |
| 2. | SPINACH PURÉE |
| 3. | Combine all the ingredients in a blender with 1 cup water. |
| 4. | Blend to a smooth purée and set aside. |
| 5. | Use half for the paneer curry and half for the lamb curry. |
| 6. | LAMB CURRY |
| 7. | 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. |
| 8. | Cover with a lid and cook over a low heat (or put into a low 160°C oven) for 1½ hours. |
| 9. | Add ⅓ cup lentils and one of the roasted red capsicums. |
| 10. | If necessary, add another cup of water and cook, covered, until the lentils and lamb are tender (approx 25 minutes). |
| 11. | Add half the coconut milk, lemon zest and juice and stir to combine. |
| 12. | Adjust the seasonings to taste. Scatter with coriander leaves. |
| 13. | PANEER CURRY |
| 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
Leave a Reply