B00CU1W244_EBOK

mb and spinach curry
th roast cauliflower
20 mins COOK 2 hours 25 mins
s is a mild northern Indian curry featuring garam masala,
aromatic spice blend used widely in Indian cuisine. Serving
curry with ⅓ cup (65 g) steamed basmati rice per person
l add 1 bread unit per serve.
a cross in the base of each tomato. Bring a saucepan of
er to the boil, then remove the pan from the heat. Place the
atoes in the water for 30 seconds, then remove with a slotted
on. When cool enough to handle, peel off their skins and chop
flesh. Set aside.
k the spinach in a large saucepan of boiling water for
minutes until wilted. Drain well, finely chop and set aside.
ce a large heavy-based saucepan over medium–high heat.
ay with cooking oil and fry the lamb, in two batches, for
minutes until well browned, then remove and set aside.
the oil, onion, garlic and ginger to the pan and fry for
minutes until the onion begins to soften. Add the curry
der and 2 teaspoons of the garam masala and cook for
inute, stirring to prevent the spices from burning. Add the
pped tomato and cook for about 5 minutes until the tomato
broken down. Add the yoghurt, stir well to combine, then add
cups (310 ml) water. Stir in the spinach, return the lamb to the