Lamb and spinach curry recipe

Method

1. Place the onion, ginger and garlic in a food processor and pulse until you have a paste.
2. Heat the vegetable oil in a large saucepan over a medium heat. Add the cinnamon, cloves and all the dried spices to the pan. Fry for a few mins, stirring frequently. Add the onion, garlic and ginger paste to the pan, stirring frequently, for 3-4 mins until it starts to turn golden in colour.
3. Add the chopped tomatoes and diced lamb to the pan. Cook for 5 mins until the lamb is browned on all sides.
4. Add enough water to just cover the meat, then bring the mixture to a simmer.
5. Reduce the heat to low, cover and cook for 1 hour, until the lamb is tender and falls apart easily. Remove from the heat and stir through the spinach until wilted.

• See more Lamb recipes

• Freezing and defrosting guidelines

  Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.