Lamb & Spinach Curry

Lamb with Spinach

Another Hari Ghotra inspired dish, this Lamb curry is delicious! 

A little spicy with a deep flavour and well worth the effort. 

INGREDIENTS

350g Diced Lamb

3 cloves of garlic

1" piece of ginger chopped

1 tblsp coriander seeds

½ tsp salt

2-3 tblsps oil

1 large onion sliced

1 tsp turmeric

1 tsp chilli powder

1 red chilli chopped

1 tsp salt

3 tblsps plain yogurt 

100grs baby spinach

METHOD

Grind the Coriander seeds in a spice grinder and place in a pestle and mortar

With the garlic, ginger and salt. 

Work into a paste and add to the diced lamb, mix well and set aside. 

Heat the oil in a large pan and add the onions, cook until we'll browned on a medium to low heat. Remove a tblsp of onion and set aside. 

Add the lamb mixture and cook on high for 2 minutes stirring occasionally. Add the turmeric, chilli, chilli powder and salt, stir and cook for 2 mins. 

Turn the heat down slightly and add a tblsp of yogurt, stir and cook until absorbed into the mixture, repeat until all the yogurt is used. Now add the spinach, cover the pan, turn the heat to its lowest setting and cook for 40 - 50mins stirring from time to time until the lamb is cooked through. Add a little hot water if the sauce becomes to dry or starts to stick. You should end up with a nice creamy sauce. 

Serve with some of the saved onion sprinkled on top. Delicious!! 

A TASTE OF SPAIN!

SPANISH STYLE CHICKEN WITH CHORIZO

This is absolutely delicious and full of the flavour of Spain.

INGREDIENTS

3 TBLSPS EXTRA VIRGIN OLIVE OIL

1 SMALL ONION  CHOPPED

1 CLOVE GARLIC  FINELY SLICED

200g GOLDEN POMODORINI (Small sweet Tomatoes) TOMATOES HALVED

100g CHORIZO SLICED

4 SKINLESS CHICKEN THIGHS

3 SMALL TO MEDIUM PORTOBELLO MUSHROOMS SLICED

1 TBSP SPANISH SHERRY VINEGAR

HANDFUL FRESH BASIL  TORN

SALT AND GROUND BLACK PEPPER

METHOD

Heat the oil on a moderate setting  in a large shallow pan, add the Onion and Garlic.Fry for five minutes until soft and add the Chorizo, cook for a further two minutes or until the Paprika from the Chorizo is released.  Add the Chicken and continue to cook until browned turning occasionally (about 6 – 10 mins).  Now add the Tomatoes, Mushrooms, Sherry Vinegar, Fresh Basil, Salt and Ground Black Pepper. Cook on a high heat for 5 minutes stirring from time to time so that the   chicken doesn't stick. Now pour in enough hot water to come half way up the chicken, bring to the boil, lower the heat, cover and simmer gently for 30mins. Stir the pan occasionally to avoid sticking. If you like it a little spicy, make sure your Chorizo is picante or even add a chopped mild red chilli. 

Uncover the pan and continue to cook until the sauce becomes a little thicker, dress with a few spare Basil leaves and Serve with Spanish Style fried potatoes. Delicious!

Creamy Saag Paneer!

 Creamy Saag Paneer! 

For all you vegetarians out there, I've recently cooked this dish following the Hari Ghotra recipe and it's delicious! 

If you like curry, but you're a vegetarian, then download the Hari Ghotra app from your app store, you will find a whole selection of delicious meals that you can cook at home! 

Hari's recipes are easy to follow and in my opinion, the best curry recipes anywhere!