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    You are in: Home / Recipes / Lamb, Potato & Spinach Curry Recipe
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    Lamb, Potato & Spinach Curry

    Average Rating:

    2 Total Reviews

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    • on May 06, 2013

      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.

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    • on October 09, 2007

      I only used a "loved it" rating because I didn't follow the recipe exactly. Here's what I did...I put the crushed tomatoes, paste, yogurt, lemon and the spices, including the garlic and ginger, into a blender. Then I browned some ground turkey, added the blended spiced tomatoes and simmered it while I cooked the potatoes, I used red ones. Added it all to the crock pot with the onions and let it cook all day. 20 min. before dinner I added the spinach. It was wonderful and the kids loved it. Thanks for a great idea.

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    Nutritional Facts for Lamb, Potato & Spinach Curry

    Serving Size: 1 (553 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 748.9
    Calories from Fat 387
    Total Fat 43.0 g
    Saturated Fat 16.7 g
    Cholesterol 159.3 mg
    Sodium 327.8 mg
    Total Carbohydrate 44.6 g
    Dietary Fiber 7.8 g
    Sugars 5.8 g
    Protein 47.1 g

    The following items or measurements are not included:

    fresh ginger

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