To mark World Iron Awareness Week, this is a wonderful, warming curry that is flavourful but not too spicy. It is also packed full of iron!
Adapted from Camellia Panjabi’s 50 Great Curries of India.
thumb-sized piece fresh ginger
2-3 plump garlic gloves
1-2 green chillies
½ cup plain, unsweetened yogurt
¼ tsp ground cumin
700g lamb chops (shoulder or loin)
300g fresh spinach
¼ cup oil
1 bay leaf
1 cardamom seed
2-3 medium sized onions, sliced
1 tsp ground coriander
½ tsp ground cumin
1 cup chopped tomatoes (fresh or canned)
1 ¼ cup water
1 tsp salt
½ fresh lemon to serve
rice and/or roti to serve
- Purée ginger, garlic, chillies. Stir in yoghurt and cumin. Pour over lamb and leave to marinate for an hour or overnight.
- Blanch spinach in little salted water until wilted. Process to a puree.
- Heat oil in a heavy based pot or pan. Add bay leaf, cardamom and cloves and heat until bay leaf is getting crisp, then add the onions. Fry for 15 minutes over low-med heat.
- Add coriander and cumin and cook for 1-2 more minutes, adding a splash of water if you need to.
- Add meat and marinade to the spices and cook for 10 minutes until yoghurt is absorbed. Add tomatoes and bring to a simmer for 3-5 minutes. Add water and salt, cover and simmer on low for 45 minutes to an hour until the meat is well tender.
- Add puréed spinach, mix well and cook uncovered for 5 minutes or until thickened. Taste for extra salt.
- Serve with rice and/or roti and add a squeeze of fresh lemon juice just before serving.