A tasty lamb curry is a sure thing when it comes to pleasing all the family, and it couldn't be easier to create with this delicious recipe.
Heat the sunflower oil in a large pan. Add the onion, cook over a medium heat for about 10 minutes until it browns but doesn’t burn. Add the cumin, turmeric, cardamon pods, cinnamon, garlic, ginger and chillies and cook for 2 minutes. Toss in the lamb and stir well so it's evenly coated with the onion and spice mix. Cook for 2 minutes.
Add the tomatoes and 200ml water. Bring to the boil, cover and simmer for 1 hour. After the lamb has been cooking for 30 minutes, cook the rice according to packet instructions, drain well and fluff up with a fork until ready to serve.
Remove the lid from the lamb curry, raise the heat and bubble until sauce evaporates and thickens a little. Toss in the spinach and coriander just before serving.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
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