Slow-cooked lamb and spinach curry
Lamb fillet (tenderloin), raw
870 g, (1kg), fat trimmed, cut into 3cm pieces
2 medium, thinly sliced
2 stick(s), roughly chopped
2 medium, roughly chopped
3 clove(s), thinly sliced
2 tsp, finely grated
2 tsp, (sweet)
Dried chilli flakes
Canned diced tomatoes
1½ cup(s), (375ml)
⅔ cup(s), (red) (130g)
1 cup(s), finely chopped, (35g)
Cooked basmati rice
3 cup(s), (510g) to serve
Plain or natural yoghurt, low-fat, no added sugar
½ cup(s), (120g)
- Preheat oven to 160°C or 140°C fan-forced. Heat half the oil in a large flameproof casserole dish over high heat. Cook lamb, in batches, turning, for 5 minutes or until browned. Transfer to a plate.
- Heat remaining oil in same pan over medium heat. Add onion, celery and carrot and cook, stirring, for 5 minutes or until softened. Add garlic, ginger, paprika, coriander and chilli and cook, stirring, for 2 minutes. Return lamb to pan with tomatoes, stock and lentils. Cover and bring to the boil. Transfer dish to oven and bake for 2 hours or until lamb is tender.
- Stir in spinach and cook until just wilted. Serve curry with rice and a dollop of yoghurt.