Lamb, pumpkin and spinach curry
When you need curry in a hurry choose a lean cut of meat as it will cook quickly and stay tender.
Lamb chop, raw
400 g, fat trimmed
1 medium, thinly sliced
2 clove(s), crushed
Fresh red chilli
1 whole, finely chopped
Canned diced tomatoes
½ cup(s), (125ml)
320 g, (Japapnese), peeled, cut into 2cm pieces
Baby spinach leaves
- Heat half the oil in a large saucepan over high heat. Cook lamb, turning, in batches, for 3–5 minutes or until browned. Transfer to a plate.
- Heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli, cumin and mustard seeds and cook for 1 minute or until fragrant.
- Return lamb to pan with tomatoes, stock and pumpkin and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until lamb and pumpkin are tender. Stir in sugar, juice and spinach. Serve with lime wedges.
SERVING SUGGESTION: Steamed broccoli, cauliflower and yellow patty pan squash, plus ½ cup (85g) steamed basmati rice. TIP: Suitable to freeze for up to 3 months.