Thumb big nr0169 lgi uml  lamb curry

Feel like spicing up your life? This gluten and dairy free lamb curry recipe brings classic spinach leaves and lamb together with magical combinations of spices creating a nourishing flavoursome meal.

SERVES: 6 PREP TIME: 15 mins COOK TIME: 60 mins

Ingredients

  • 4 tablespoons olive oil
  • 3 spring onions, finely sliced
  • 4 sprigs of fresh or frozen curry leaves
  • 350g spinach (fresh or frozen), finely sliced
  • 4 cloves garlic, minced
  • 1 tablespoon Garam Masala
  • 2½ tablespoons Homemade gluten free curry powder
  • 1 ¼ cups of water
  • 1kg diced lamb shoulder or shoulder mince

Method

  1. In a large deep frying pan, over a low heat, add the olive oil and cook the spring onions for 1 minute add the spinach and cook until softened, approximately 10 minutes (if using frozen spinach cook until some of the moisture has evaporated).
  2. In a separate bowl make a paste using the mince garlic, garam masala, 1 ½ tablespoons curry powder, and 1 tablespoon water.
  3. Turn up the heat under the frying pan to medium, add the paste, curry leaves and mix into the vegetables.
  4. Add the diced lamb and mix in thoroughly. Cook for a further 10 minutes, stirring occasionally to make sure it does not stick to the pan. If it does start to stick, add a little bit of water.
  5. At this point add remaining 1 tablespoon of curry powder.
  6. Add a cup of water, turn the heat down and simmer and cook for 1 hour until most of the water has reduced and curry has thickened
  7. Substantial enough to have on its own on its own or serve with your favourite salad or vegetable dish, store in the fridge for up to 3 days or freeze.

Inspiration

  • This is a brilliant recipe if you want to use leftover lamb: follow points 1-3 and then add the already cooked lamb and simply let it warm through.
  • If you have a slow cooker you can also adapt this recipe to suit.
  • Substitute lamb with another favourite protein… chicken, prawns or tofu work well reduce cooking time as needed for the protein.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Gluten freeDairy free

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    By Nicole Sjardin, Business Management, Remedial Massage Therapist, Co-author of Bridging Foods

    Nicole is all about connection; whether it is working with people through sales, customer service or food, bodywork. She loves the joy of connecting hearing your stories, and sharing experiences. Nicole has co-authored the brilliantly supportive Bridging Foods cookbook.

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