Many curries benefit from being made ahead of time and this is one that is almost better the next day than it is when you make it.
Ingredients
3 cloves | Garlic, crushed and finely chopped |
3 Tbsp | Oil |
1 piece | Ginger, 3cm, finely chopped |
2 tsp | Ground cumin |
2 tsp | Ground coriander |
2 | Cardamom pods, squashed with the blade of a knife |
80 g | Curry paste, packet korma |
1 | Onion, large, roughly chopped |
750 g | Lamb shoulder, cut into 2.5cm chunks with the fat trimmed off (Main) |
1 can | Tomato, 400g, Indian-style |
1 ½ cups | Beef stock, or lamb stock |
300 g | Spinach, chopped with stems removed (Main) |
1 handful | Almonds, to garnish (optional) |
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- Heat oil in a large saucepan and gently cook garlic, ginger, coriander, cumin, cardamom, curry paste and onion for 5 minutes until onion softens.
- Increase heat and toss lamb in the spices until well coated and starting to brown.
- Add tomatoes and stock to the pan, then bring to the boil and simmer for 40 minutes. Add extra stock or water if curry becomes too dry.
- Add spinach to the pan 15 minutes before serving, and continue to cook until tender.