| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Super2 |
4 |
servings |
INGREDIENTS
| 30 |
g |
Ghee or butter |
| 2 |
|
Onions; chopped |
| 2 |
|
Cloves garlic; crushed |
| 2 |
tb |
Finely grated fresh ginger |
| 1 |
tb |
Green curry paste |
| 1 |
tb |
Ground coriander |
| 1 |
ts |
Ground turmeric |
| 1 |
ts |
Ground nutmeg |
| 500 |
g |
Lean lamb; trimmed & cut into |
| 2 |
|
Cm cubes |
| 1 |
c |
Water |
| 500 |
g |
Frozen spinach; thawed |
| 2 |
tb |
Ground almonds |
| 1 1/4 |
c |
Natural yoghurt |
INSTRUCTIONS
1. Melt ghee or butter in a large saucepan over a medium heat. Add onions,
garlic and ginger and cook, stirring, for 3 minutes or until mixture is
golden.
2. Stir in curry paste, coriander, turmeric and nutmeg. Cook for 2 minutes
or until fragrant. Add lamb and cook, stirring, for 5 minutes or until lamb
is brown.
3. Stir in water, bring to simmering. Simmer, stirring occasionally, for 20
minutes. Add spinach and almonds and cook for 10 minutes longer or until
lamb is tender.
4. Remove pan from heat, stir in yoghurt and serve immediately.
Recipe by: Super Food Ideas (Aussie Magazine)
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