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Madras lamb, potato and spinach curry

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Cook Time 2 hours
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 500 g lamb chunks
  • 1 tbsp vegetable oil
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 1 tsp ginger paste
  • 1 red chilli, deseeded and chopped
  • 60 ml madras curry paste
  • 400 g can tinned tomatoes
  • 400 g potatoes, peeled and cut into chunks
  • 450 ml water
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp caster sugar
  • 2 ripe tomatoes, quartered
  • 100 g fresh spinach leaves

Instructions
 

  • Preheat the oven to 180ºc/Gas 4.
  • Heat the oil in a saucepan and fry the lamb until lightly browned all over.  Remove from the heat and set aside.  You may need to do this in batches.
  • In the same pan, add the onions and cook over a medium heat for about 6mins until they're softened, stirring regularly.  Turn down the heat and add the garlic, ginger, chilli, curry paste and tinned tomatoes, stirring frequently.
  • Remove from the heat and blend until you have a smooth paste. 
  • Pour the mixture into a large casserole dish, add the lamb, potatoes, water, bay leaves, salt and sugar.  Place in the middle of the oven and cook for 1hr 30mins or until the lamb is tender and the sauce has thickened.  After an hour, remove, stir and place back in the oven to continue cooking.
  • Add the quartered tomatoes and spinach and cook for a further 10mins until the tomatoes have soften.
  • Remove and serve with rice and plain naan.

If using a slow cooker

  • At step 5, place all the ingredients into the slow cooker, cook on high for 5 hours, add the quartered tomatoes and spinach for another 20mins or until the tomatoes have softened.