Tuesday, September 7, 2010

Slow cooked lamb and spinach curry

1 lb diced lamb
2 cloves of garlic
2cm piece of ginger
2 tsp ground cumin
2 tsop ground coriander
1 cinnamon stick
3-4 cardamom pods
1/2 tsp crushed cloves
salt and pepper
flaked almonds

spinach and mushrooms
brown the onions, garlic and ginger a little in a heavy pot, suitable for slow cooking.
Then add the spices, cook for another minute before adding the lamb.
Brown the lamb and then add a cup of water (or stock if you have some made...I didn't!)
Reduce the heat, cover and cook slowly for at LEAST 3-4 hours...you can let it cook for up to 7 hours though.

about 15-20 minutes before you're ready to serve add a load of mushrooms and spinach (fresh doesn't take as long to cook as frozen but reduces a LOT so make sure you have plenty), increase the heat a bit, recover the pot and cook it all up! 

give it a stir every now and then  

serve on a bed of cauliflower rice (steam some cauliflower and either grate it or chop in food processor until it resembles rice)

sprinkle with some flaked almonds...toasted or not...up to you!

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