Luscious Fireworks Night Lamb Curry
- Serves:
- 4
- Preparation time:
- 15
- Cooking time:
- 3 hrs 20 mins
Ingredients
- 850-900g frozen New Zealand Lamb Half Leg - fillet or knuckle end
- 1 tbsp sunflower oil
- 1 large onion, peeled and sliced
- 6 tbsp medium curry paste
- 400g can chopped tomatoes
- 500g/1lb 12oz baby new potatoes
- 1 tbsp caster sugar
- 150g/5½oz young spinach leaves
- Fresh coriander and lime wedges to garnish (optional)
Method
1. Heat the oil in a large frying pan and fry the onion for 5 minutes until softened. Stir in the curry paste and fry with the onion for 5 minutes, stirring. Tip into a large casserole and stir in the chopped tomatoes. Unwrap the lamb and place on top. Cover and cook in the oven at 150C/300F/Gas 2 for 1½ hours.
2. Remove from the oven and turn the lamb over. Add the potatoes and stir into the sauce. Cover and return to the oven for a further 1 1/2 hours until lamb is very tender.
3. Remove casserole from oven and put lamb on a plate. Stir spinach into dish then put lamb on top and cover. Leave in a warm place for 10 minutes for the spinach to wilt. Serve with poppadums, naan bread, freshly cooked rice and mango chutney.
