B00CU1W244_EBOK

and spinach curry
oast cauliflower
COOK 2 hours 25 mins
ild northern Indian curry featuring garam masala,
ic spice blend used widely in Indian cuisine. Serving
with ⅓ cup (65 g) steamed basmati rice per person
bread unit per serve.
s in the base of each tomato. Bring a saucepan of
e boil, then remove the pan from the heat. Place the
in the water for 30 seconds, then remove with a slotted
en cool enough to handle, peel off their skins and chop
pinach in a large saucepan of boiling water for
s until wilted. Drain well, finely chop and set aside.
ge heavy-based saucepan over medium–high heat.
cooking oil and fry the lamb, in two batches, for
s until well browned, then remove and set aside.
, onion, garlic and ginger to the pan and fry for
s until the onion begins to soften. Add the curry
d 2 teaspoons of the garam masala and cook for
tirring to prevent the spices from burning. Add the
mato and cook for about 5 minutes until the tomato
down. Add the yoghurt, stir well to combine, then add
10 ml) water. Stir in the spinach, return the lamb to the