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.
See more Lamb recipes
Watch the full video here
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.