Recipe by JustJanS
This is a good "kids curry"-a nice chilliless introduction for them. You can add a couple of red chillies at the onion stage though if you wish. Prep tim doesn't allow for marinating time.
Top Review by I'mPat
We really loved the flavour of this curry (even the DM) but I did use a prediced lamb from the supermarket instead of fillet but allowed 2 1/2 hours to cook but some of the potatoe were still on the raw side but I did serve up on what I tasted which was cooked and the meat was a little chewy so when making again I would cover and simmer or cook in a slow 160C fan forced oven for I would make with the cheaper cut of lamb. Also I used greek yoghurt. Thank you JustJanS, made for Recipe Swap #76 Aussie/Kiwi forum May 2013.
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 (200 g) carton natural yoghurt
- 1 lemon, juiced
- 1 kg lean lamb fillets, diced
- 40 ml vegetable oil
- 2 onions, chopped
- 2 cloves garlic, crushed
- 2 1⁄2 cm fresh ginger, grated
- 1 kg potato, cut into 2.5 cm dice (I would use a red potato)
- 1 (410 g) canpeeled crushed tomatoes
- 40 ml tomato paste
- salt and pepper
- 1 bunch english spinach, trimmed and washed
Directions See How It's Made
- Combine the coriander, cumin, turmeric, yoghurt and lemon juice in a large bowl and add the lamb.
- Mix well and cover.
- Place in the fridge and marinate for at least 3 hours-overnight would be better.
- heat the vegetable oil in a large saucepan over medium heat and fry the onion, garlic and ginger for 5 minutes or until soft.
- Add the lamb (and the marinade) and the potatoes, crushed tomatoes and paste.
- Season with salt and pepper, stir and bring to the boil.
- Reduce the heat and simmer gently uncovered for 1-1 1/4 hours or until the lamb is very tender.
- Check and adjust the seasonings if necessary.
- Add the spinach and simmer for a further 3 or 4 minutes.