Who doesn’t like a lamb curry on a cold winter’s night, comfort food that warms to soul
Serves
1
Prep time
5 Minutes
Cooking time
50 Minutes
Ingredients
- 300g lamb leg steaks, cut into bite-size pieces
- 200g sweet potato, cut into big chunks
- 1 small onion, cut into wedges
- 1 clove garlic, grated
- 1 teaspoon finely chopped red chilli
- ½ teaspoon cumin
- ½ teaspoon garam masala
- ¼ cup diced tomatoes
- 100ml coconut milk + a little extra *see below
- 1 cup spinach, roughly chopped
- 1 teaspoon salt
- 2 tablespoon almond meal
Method
- Heat oil in a frypan, add the onion and garlic, stir and cook for 1-2 minutes until softens
- Add the lamb, cumin, garam masala, and chili, stir till aromatic and the lamb is brown all over
- Add sweet potato, tomatoes, and coconut milk. Stir and bring to boil, reduce heat to low, cover and simmer for 45 minutes or until lamb is cooked through. Remove from heat
- Mix together the almond meal, salt with ¼ cup of the liquid from the meat, add this to pan and stir
- Add spinach to the panned, cover and cook over medium heat until sauce thickens and spinach wilts
- Place in a serving bowl and drizzle with a *little extra coconut milk
- Serve and Enjoy!
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