“Found this in a curry and chili cookbook. We actually didn't have any yoghurt the first time we made it. It was still great, just a little spicy. Edited the ingredients to change the amount of spinach - hopefully this amount will be more suitable :-)”
READY IN:
2hrs 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove seeds and white membrane from the chilli and chop finely.
  2. Set aside with garlic and ginger.
  3. Heat 2 Tbsp oil in frying pan and brown the lamb in batches, drain on paper towel.
  4. In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon.
  5. Cook for 1 minute or until seeds start to pop.
  6. Set aside. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices.
  7. Add garlic, ginger, chilie, turmeric, cumin, chili powder, coriander and bay leaves to onion.
  8. Cook for 1 minute, then add lamb and stock.
  9. Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours.
  10. Stirring occasionally.
  11. Add spinach and salt, cook for 5 more minutes or until spinach is wilted.
  12. Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve.

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