Thanks to Irene from Mackay QLD who loves cooking in her Ecopot. The following curry is her favourite and the use of spinach as a main ingredient certainly gives thedish a distinct flavour not usually found in curries. This dish suits those with a milder palette as it contains no chilli. Thanks Irene and keep them coming.
2 tbsp oil
4 cups lamb, diced
2 onions, chopped
3 cups spinach, chopped fine
2 garlic cloves, crushed
2 cm ginger, chopped fine
1 cinnamon stick
1/4 tsp cloves
3 cardamom pods
1 tbsp cumin
1 tbsp coriander
4 tbsp plain yogurt
2 tbsp tomato paste
1 cup beef stock
salt and pepper to taste
2 tbsp almond flakes, roasted
- Heat oil in large inner pot, add onions and cook till translucent.
- Add garlic, ginger, cinnamon, cloves and cardamom to pot, stirring until fragrant.
- Add lamb to pot and brown.
- Add cumin and coriander to pot, mix through.
- Add yogurt to pot, 1 tablespoonat a time, stirring well each time.
- In mixing bowl, combine tomato paste and stock into mixture.
- Add mixture to pot, coating the lamb and season to taste.
- Bring pot to boil and simmer for 25 minutes, lid on.
- Transfer pot to Ecopot, with lid on.
- Cooking time 3 hours.
HINT … Serve with freshly torn coriander leaf anda side of pappadums.
