This speedy lamb & spinach curry is perfect when we want a quick curry fix. The secret is to use a tender cut of meat that can be stir-fried instead of stewed.
½ tsp cumin seeds
2 tsp sunflower oil
200g/8oz lean lamb steak, cubed
1 red pepper, deseeded and sliced
1 green chilli, deseeded and sliced
2 tbsp mild curry paste
225g can chopped tomatoes
160ml can coconut cream
100g bag baby spinach
½ a 20g pack coriander, chopped
Dry-fry the cumin seeds for about 20 secs in a wok, then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.
Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.