Lamb and Spinach Madras (4-6)

A very good curry from Georgina Hayden.

Lamb and Spinach Madras (4-6)
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Lamb and Spinach Madras (4-6)
Print Recipe
  1. In a large mixing bowl, mix together the ground coriander, cumin seeds, ground cinnamon, mild chilli powder, fennel seeds and a tablespoon of the oil. Cut the lamb into 2.5cm pieces, and toss through the spice mix. Season generously with salt and pepper and leave to one side.
  2. Place a large casserole or saucepan on a medium heat and add the remaining oil, mustard seeds and curry leaves. Fry for a couple of minutes until they start to pop, then reduce the heat slightly and add the chopped onion.
  3. Sauté for 12-15 minutes, then add the chopped garlic and chopped coriander stalks and fry for a further two minutes.
  4. For a medium heat, keep the chillies whole and pierce with a sharp knife. For a stronger heat, finely chop. Add to the pan.
  5. Stir in the marinated lamb, turn the heat up a little and fry for a few minutes, until starting to brown, then stir in the tamarind and plum tomatoes. Bring to the boil, breaking up the tomatoes, then reduce the heat to low, cover with a lid and simmer for one hour.
  6. After an hour, stir in the frozen leaf spinach and natural yogurt and cook for a further hour with the lid on, or until the lamb is melting and tender. Roughly chop the coriander, stir through and season to taste. Serve with fluffy basmati and naan.
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