Spinach lamb curry

Yield: 4 servings

Measure Ingredient
30 grams Ghee or butter
2 Onions; chopped
2 Cloves garlic; crushed
2 tablespoons Finely grated fresh ginger
1 tablespoon Green curry paste
1 tablespoon Ground coriander
1 teaspoon Ground turmeric
1 teaspoon Ground nutmeg
500 grams Lean lamb; trimmed & cut into
2 Cm cubes
1 cup Water
500 grams Frozen spinach; thawed
2 tablespoons Ground almonds
1¼ cup Natural yoghurt

1. Melt ghee or butter in a large saucepan over a medium heat. Add onions, garlic and ginger and cook, stirring, for 3 minutes or until mixture is golden.

2. Stir in curry paste, coriander, turmeric and nutmeg. Cook for 2 minutes or until fragrant. Add lamb and cook, stirring, for 5 minutes or until lamb is brown.

3. Stir in water, bring to simmering. Simmer, stirring occasionally, for 20 minutes. Add spinach and almonds and cook for 10 minutes longer or until lamb is tender.

4. Remove pan from heat, stir in yoghurt and serve immediately.

Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.

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