Under The Covers’ Recipe of the Day – Speedy Lamb & Spinach Curry

This is today’s recipe of the day for Sunday 10th March 2019

Speedy Lamb & Spinach Curry

Serves 4, Prep 10 mins, Cook 6 mins

½ tsp x Cumin Seeds
2 tsp x Sunflower Oil
200g x Lean Lamb Steak, cubed
1 x Red Pepper, deseeded and sliced
1 x Green Chilli, deseeded and sliced
2 tbsp x Mild Curry Paste
225g x Can of Chopped Tomatoes
160ml x Coconut Cream
100g x Baby Spinach
10g x Coriander, chopped (approx. 1 tbsp)

Dry-fry the cumin seeds for about 20 secs in a wok then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.

Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.