Kashmiri lamb curry

all details

An easy curry that makes use of ready-made curry pastes. You can use lesser meat cuts, which will become tender with the long cooking time. You could also cook this in the oven.

Ingredients

Indian lamb curry with spinach.
Photo: Marina Oliphant
  • 1 cup yoghurt
  • pinch saffron
  • 3 tbsp almonds, coarsely ground
  • 1 kg diced lamb
  • 2 tbsp ghee
  • 2 onions, peeled and sliced
  • 375g bottle Rogan Josh curry simmer sauce
  • 1 bunch fresh spinach
  • juice of half a lemon
  • 1 cup water

Method

Mix yoghurt with saffron and almonds. Add lamb and marinate for 2 hours (or overnight) in the fridge.

Heat ghee in a large frying pan and cook onions a few minutes until softened.

Add lamb and marinade to the pan. Add curry sauce and simmer, covered, for 1 1/2 hours until lamb is tender. Add water if needed.

Meanwhile, clean and wash spinach leaves. Cook spinach in a large pan over a medium heat for 5 minutes, until wilted. Remove from heat and drain. Chop finely and set aside.

When lamb is tender, add spinach and lemon juice. Cook for a further 5 minutes.

Serve with rice and pappadums.

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  • Main Ingredients - Lamb
  • Cuisine - Indian
  • Course - Main-course

1 review so far

  • Rating: 0.5 out of 5 stars

    A "recipe" using a curry simmer sauce isn't a recipe - it's an "instruction" that belongs on the side of a can. Boo!

    Commenter
    so-slack
    Location
    Date and time
    June 30, 2014, 1:48PM

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ozzodeano
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3 days ago

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Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

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ozzodeano
Date and time
3 days ago