Lamb and Spinach Whole Spice Curry
A mild and aromatic lamb and spinach whole spice curry with cardamom, cloves, cinnamon and fennel seeds.
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Ingredients
- 4 tablespoons vegetable oil
- 8 cardamom pods
- 2 cinnamon sticks
- 8 cloves
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 4 chopped white onions
- 3 cloves garlic chopped
- 600 grams boneless lamb – chopped into 1-2 inch pieces
- 500 ml natural yoghurt
- 2 tablespoons ground coriander
- 2 teaspoons ground ginger
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 150 ml double cream
- 300 grams spinach
- Large handful coriander
- Naan bread and boiled rice to serve
Instructions
- Preheat the oven to 160 degrees C.
- Heat the oil over a medium high heat in a large casserole dish then add the cardamom pods, cinnamon sticks, cloves, cumin seeds and fennel seeds. Cook for 2 minutes, then tip in the onions and garlic.
- Cook for around 5 minutes until the onion is starting to brown, then add the meat, yoghurt, ground coriander, ground ginger, cayenne pepper and salt. Stir well to combine.
- Put the lid on the casserole dish and put in the oven for 1 hour 15 minutes.
- Remove from the oven and put back on the hob on a low heat. Add the cream slowly, stirring all the time. Stir in the frozen spinach and allow to wilt, then add the chopped coriander. Serve with the rice and naan bread.
