Courtesy of the Hairy Bikers from their dieting book. Not that either of us are dieters. Not that it’s even our book.
600g lamb steaks, cut into 3cm cubes
2 large onions, sliced
4 garlic cloves, finely chopped
3 medium potatoes, cut into 3cm cubes
5cm piece fresh root ginger
1 medium red chilli, deseeded & finely chopped
1 tin chopped tomatoes
1 tin spinach*
4 bay leaves
3 large tomatoes, cut into eighths
200ml coconut milk
salt and pepper
*I used tinned simply as that’s all we had. If you have fresh (and it will undoubtedly taste better if you do) use 200g of that!
**I haven’t given a quantity here as curry paste varies so much. To put the recipe into context I used 4 teaspoons of Patak’s “extra hot” and I reckon it could have done with at least 1 more
Preheat the oven to 190oC/375oC/gas mark 5 and set aside a bowl. Heat some olive oil in a large casserole dish, brown the lamb with some salt and pepper and place in the bowl. Add the onions to the casserole dish and cook over a medium heat for 7-8 minutes before adding the garlic, chilli, curry paste and grating in the ginger. Cook for a further five minutes before removing from the heat and blitzing to a paste with a hand-blender.
Return the lamb to the paste and return to a medium heat, cooking and stirring for 5 minutes or so until throwing in the chopped tomatoes, coconut milk, potatoes, bay leaves and enough water to cover everything. Season with salt and pepper and add a spoonful of sugar, give a good stir before adding the lid and whacking in the oven.
Cook for 60 minutes, check then stick back in for half an hour. Remove from the oven add the tomatoes, spinach and cook on the hob, for five minutes. Serve with a lovely curry-soaking flatbread.