Project Spice

• 4 tbsp Oil or Ghee
• 3 tablespoons Fresh Coriander (chopped)
• 4-6 Garlic Cloves
• 1 tbsp Tumeric
• 1 tbsp Chili Powder
• 200g Bag of Spinach
• 1 tablespoon Ground Cumin
• 4 medium sized Green Chillies (stalks removed)
• 1 tablespoon Paprika
• 1 tsp Garam Masala
• 4 medium Onions Chopped
• 1 Can Chopped Tomatoes
• 50g Fresh Ginger, peeled and chopped
• ½ tablespoon Salt
• 800g Boneless leg or shoulder of Lamb (1½ in) cubes
• 1 tablespoon Ground Coriander
• 120ml water

Method:

• Heat the Oil in a large pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown
• Put the tomatoes, water, ginger and garlic into a blender and whizz until a paste. Remove the fried onions & add them to the paste and whizz again until smooth.
• Return the paste to the oil in the pan and add the lamb and salt. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 45 minutes or until the lamb is tender, adding a little water now and then if the sauce starts to stick.
• Meanwhile, put ½ of the spinach leaves into a large dry pan and cook until it has wilted down into the bottom of the pan. Cook for 1 minute, then transfer to the liquidizer and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water and blend until smooth. Set aside.
• When the lamb is cooked, stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes then add as the green chili puree. Simmer for 2 minutes more.
• Stir in the fresh coriander and Garam Masala. Transfer the curry to a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper just before you take it to the table. Serve with Pilau rice. Enjoy!

Serves 4