Recipe for Lamb and Spinach Curry 
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Yield:
4
Ingredients:
Amount Ingredient
800 gm lean lamb cut from the leg
1/2 tsp grated ginger
1/2 tsp mashed garlic
2 x 250g frozen chopped spinach
4 tbl ghee or unsalted butter
1/2 tsp chilli powder
2 tsp garam masala
2 x cardamoms peeled and lightly crushed
1 x cinnamon stick
1 x salt and white pepper
1/2 cup plain yoghurt
1 tbl almond meal
1/2 tsp nutmeg
Instructions:
Instructions: Cut the lamb into 3cm cubes and season with ginger and garlic.

Set aside for 20 minutes.

Then add water to larely cover and cook gently for about 30 minutes.

Place spinach in a covered saucepan and put on low heat until thawed.

Break up and simmer for 2 3 minutes.

If the spinach is coarsely chopped puree in a food processor until reasonably smooth.

Drain the meat reserving the liquid.

Cook the meat in the ghee until seared on the surface.

Add the spices and yoghurt and cook until the yoghurt has been absorbed and the pan is almost dry about 8 minutes.

Add the spinach almond meal nutmeg and about 3/4 cup of the reserved lamb liquid.

Cook gently for 7 to 8 minutes tightly covered.

Stir in the cream and heat gently.

Serve with chapatis and yoghurt.

Serves 4

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