NewsBite

Advertisement
Good Food logo

Cheat's Kashmiri lamb curry

Caroline Velik

Advertisement
Indian lamb curry with spinach.
Indian lamb curry with spinach.Marina Oliphant

An easy curry that makes use of ready-made curry pastes. You can use lesser meat cuts, which will become tender with the long cooking time. You could also cook this in the oven.

Advertisement

Ingredients

  • 1 cup yoghurt

  • pinch saffron

  • 3 tbsp almonds, coarsely ground

  • 1kg diced lamb

  • 2 tbsp ghee

  • 2 onions, peeled and sliced

  • 375g bottle Rogan Josh curry simmer sauce

  • 1 bunch fresh spinach

  • juice of half a lemon

  • 1 cup water

  • steamed rice and pappadums, to serve

Method

  1. Mix yoghurt with saffron and almonds. Add lamb and marinate for 2 hours (or overnight) in the fridge.

    Heat ghee in a large frying pan and cook onions a few minutes until softened.

    Add lamb and marinade to the pan. Add curry sauce and simmer, covered, for 1½ hours until lamb is tender. Add water if needed.

    Meanwhile, clean and wash spinach leaves. Cook spinach in a large pan over a medium heat for 5 minutes, until wilted. Remove from heat and drain. Chop finely and set aside.

    When lamb is tender, add spinach and lemon juice. Cook for a further 5 minutes.

    Serve with rice and pappadums.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes

Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/cheats-kashmiri-lamb-curry-20180605-h1105o.html