Easy lamb curry

1. 1

   Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge.

2. 2

   Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste. Fry over a medium heat for 10 minutes, until the onions are softened and starting to turn golden-brown.

3. 3

   Add the marinated lamb, and fry for a couple of minutes until the meat has changed colour - it doesn’t have to be browned.

4. 4

   Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the liquid.

5. 5

   Add the chickpeas and bring the mixture up to the boil, then turn the heat down to a simmer, and cook gently for 1 - 1½ hours, until the lamb is very tender and the sauce is rich and thick.

6. 6

   Spoon away the excess fat that will have gathered on the top of the curry, then season with salt and freshly ground black pepper to taste.

7. 7

   Add the spinach, stirring the spinach leaves into the curry until they wilt.

8. 8

   Serve the curry with your favourite rice, breads and chutneys.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.