Slow-cooked lamb and spinach curry
6
Points®
Total time: 2 hr 40 min • Prep: 15 min • Cook: 2 hr 25 min • Serves: 6 • Difficulty: Easy
Spicy, slow-cooked lamb curry with spinach and red lentils. Serve with steamed Basmati rice and a dollop of natural yoghurt for a flavour-packed weeknight dinner
Ingredients
Olive oil
1 tbs
Lamb fillet (tenderloin), raw
870 g, (1kg), fat trimmed, cut into 3cm pieces
Red onion
2 medium, thinly sliced
Celery
2 stick(s), roughly chopped
Carrot(s)
2 medium, roughly chopped
Garlic
3 clove(s), thinly sliced
Fresh ginger
2 tsp, finely grated
Ground paprika
2 tsp, (sweet)
Ground coriander
1 tsp
Dried chilli flakes
½ tsp
Canned diced tomatoes
400 g
Chicken stock
1½ cup(s), (375ml)
Dry lentils
⅔ cup(s), (red) (130g)
English spinach
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)
Instructions
1
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.
2
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.
3
Stir in spinach and cook until just wilted. Serve curry with rice and a dollop of yoghurt.
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