With the heaters back on, the rain drizzling down and the mercury plummeting in the ACT once again, a nourishing and warm winter weeknight meal is absolutely called for. This lamb curry recipe from Australian Lamb is quick, simple and will be sure to warm you from the inside out while we wait for the warmer weather to return. And, the flavours in this dish get better over time, so pack up the leftovers for an envy-inducing work lunch tomorrow!
Recipe: lamb, potato and spinach curry
Prep: 8 minutes
Cook: 25 minutes
Serves 4
600 lamb rump steaks, diced (leg steaks or chops are also a great option)
2 Tbsp oil
1 small red onion, diced
2 cloves garlic, crushed
4cm piece ginger, grated
1/3 cup korma curry paste
1 1/2 cups vegetable stock
2 medium potatoes, peeled, cut into small dices
250g baby spinach
1/2 cup coconut cream
2 tsp cornflour
To serve
Toasted flaked almonds
Steamed basmati rice
Mango chutney
Cut lamb across the grain into thin strips (about 1cm wide). Add 1 tablespoon oil to lamb strips, mix well then cook in a wok or large frying pan in 3 batches. Cook each batch until the first sign of moisture appears on the uncooked side, turn lamb and cook 1 minute more. Remove each batch and set aside. Reheat pan between batches.
Reduce heat to medium, add remaining oil to the pan and add the onion, cooking until soft. Add the garlic and ginger, cook for 30 seconds, add the curry paste and cook for 1 minute. Add the stock and potatoes, stir to combine and bring to the boil.
Reduce heat to low and simmer for 6-8 minutes or until potatoes are just tender. Stir in the spinach, cook for 2 minutes. Stir in the combined coconut cream and cornflour, simmer for 1-2 minutes. Return lamb to pan and simmer for 1 minute to gently warm.
Serve the lamb curry sprinkled with toasted almonds, and steamed basmati rice and mango chutney on the side.
