Lamb and Spinach Curry

I always use 1/2 large tub of double cream

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the lamb into 3cm cubes and season with ginger and garlic. Set aside for 20 minutes then add water to barely cover and cook gently for about 30 minutes.

Step 2

Place spinach in a covered saucepan and put on a low heat until thawed. Break up and simmer for 2 to 3 minutes. If the spinach is coarsely chopped, purée in a food processor until reasonably smooth.

Step 3

Drain the meat, reserving the liquid. Cook the meat in the ghee until seared on the surface. Add the spices and yoghurt and cook until the yoghurt has been absorbed and the pan is almost dry, about 8 minutes.

Step 4

Add the spinach, almond meal, nutmeg and about 3/4 cup of the reserved lamb liquid. Cook gently for 7 to 8 minutes, tightly covered. Stir in the cream, and heat gently.