Roasted Lamb & Spinach Curry

Lamb and Spinach Curry is the ultimate dinner party dish and is perfect for special occasions. In this recipe, the lamb is slow roasted in order to ensure that the sauce thickens nicely and that the lamb tenderises perfectly so that it melts in your mouth. I also pre-marinaded the lamb in an aromatic yoghurt sauce so that each individual piece of lamb has it own flavour. I made this dish at a recent Spice Club dinner and it went down really well!  I think the key to this dish is cooking it slowly, yes it does take a little longer but it’s well worth the wait-believe! Best served with basmati rice or freshly made hot chappatis nom nom nom nom…
Recipe shown below serves 12. You can either divide by how many servings you want it to yield or use http://www.easysurf.cc/recipe.htm.

Serves 12

What we need:
For the marinade:-
1000g lamb, boneless leg cut into 2.5cm cubes
4 garlic cloves, grated
2″ ginger, grated
4 tbsp cream
6 tbsp yoghurt
4 tsp salt
2 tsp kasturi methi (fenugreek leaves)
2 tsp chilli powder
2 tsp garam masala
1 tsp turmeric powder
2 tsp coriander powder
2 tsp meat tenderiser powder
For Masala:-
3 tbsp olive oil
6 onions, roughly chopped
3 tbsp olive oil
5 bay leaves
5 black cardomoms
1 stick cinnamon
2 tsp cumin seeds
3 cloves
3 cloves garlic
2″ ginger
2 tsp salt (or according to taste)
1 tsp turmeric powder
1 tsp chilli powder
2 tsp garam masala
pinch of pepper
2 green birdseye chillis, chopped
3/4 tin plum tomatos
2 handfuls of fresh coriander
300g pureed spinach

How we do:

  • In a bowl: Mix together the lamb and all of the ingredients listed above under the ‘marinade’ title. Refridgerate overnight.
  • Preheat the oven to 170 C.
  • In a large open pan, heat the olive oil. Fry off the onions until golden and tender. Remove and grind in a food processor.
  • Heat 3 tbsp olive oil in an oven proof pan. Add the whole spices listed above. when they begin to sizzle, add the ginger and garlic. Mix well and add the remaining ground spices and salt.
  • Cook for a couple of minutes whilst stirring. Now add the ground onion paste to the pan as well as the green chillies.
  • Mix well and cook on medium heat for 3-5 minutes , stirring every couple of minutes. Now add the tomatos and fresh corriander. Cook the masala for a few minutes until the oil begins to separate.
  • Now add the marinated lamb and mix well.
  • Add 2 glasses of water to the lamb masala and place in the oven.
  • Check the lamb and stir it every 10 minutes. When you do this,if you think the gravy (masala) has thickened, you add some more water.
  • Keep an eye on the lamb curry and cook until the lamb is tender (I cooked it for about 3 hours). Once tender (you can tell if the lamb is fully cooked if it breaks apart easily) add the spinach and mix well until it blends with the masala.
  • Remove from oven. (NB. You can remove the whole spices from the lamb curry if you want).
  • Garnish with cream and fresh coriander.