Aromatic Lamb Curry with Sweet Potato & Spinach
This is such an easy one pot cook and the results are terrific! All done in one cast iron pot, it's a meal that will last for a few days...maybe!
Flavoursome and tender lamb shoulder cooked slowly with store cupboard ingredients like chickpeas and vibrant sweet potato.
- 1Kg Diced Lamb Gigot or Shoulder
- Large yellow onion, thinly sliced
- 2 inch fresh ginger, peeled and diced or grated
- 2 x Sweet Potato, cut into small chunks
- 2 Tbsp Garlic Puree
- 1 tin of Chickpeas, drained
- 10 Spinach pucks from the freezer (or 1 whole bag, washed)
- frozen pucks are great, and easy to use
- 1/2 Tube tomato paste
- 1 Can water
- 4 Tbsp A&O Tandoori Seasoning
- Fine diced chives
- Marigold flower petals
- Chive flowers
- Crispy onions
Heat a non stick pan, add a glug of rapeseed oil and brown the lamb pieces well, being careful not to overcrowd the pan and set aside. This adds great flavour.
Fry the onion in the juices of the lamb until tender and starting to turn translucent,. Add the Tandoori Seasoning and the diced ginger root. Add in enough oil to make this into a thick paste.
Add the sweet potato and the browned lamb to the pot, mixing well with the tandoori paste to coat thoroughly.
Next add the chickpeas, spinach, 1 can of water, (using the chickpea can), then squeeze in half a tube of tomato puree and 2 Tbsp of garlic puree.
We use a heavy pan with a lid to cook this down slowly for at least 5 hours, on a medium heat then lowering for the long cook once simmering.
Check after an hour to make sure enough fluid and it's not sticking to the bottom. Serve with chutney, poppadum's and a nan bread to mop up the juices.