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Cooking with Zainab’s Welsh Lamb and spinach curry

  • Prep time 20 mins
  • Cook time 1 hrs 15 mins
  • Serves 5+

Ingredients

  • 750g PGI Welsh Lamb shoulder, diced
  • 4 tbsp vegetable oil
  • 1½ tbsp unsalted butter
  • 750g baby spinach
  • 2 large white onions, thinly sliced
  • 1 tbsp ginger, minced/paste
  • 1½ tbsp garlic, minced/paste
  • 1 large tomato, diced
  • 1-3 green chillies (depending on how hot you like it)
  • Small bunch of coriander, roughly chopped
  • 2 tbsp fresh dill, roughly chopped
  • 1 tbsp fresh mint, roughly chopped
  • 3 tbsp crème fraîche/full fat Greek yoghurt

Whole spices:

  • 1½ tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 small stick of cinnamon
  • 1 star anise
  • 1 black cardamom

Powdered spices:

  • 2 tsp cumin powder
  • 1½ tsp coriander powder
  • 1 tsp black pepper
  • 1-2 tsp red chilli powder
  • 1-2 tsp red chilli flakes (optional)
  • 2 tsp salt
  • ½ tsp turmeric
  • ¼ tsp garam masala

Method

  1.  Start by melting the butter and oil together, add in the whole spices and let them splutter and pop for a minute before adding in the onions, ginger and garlic.
  2.  Stir everything together for 10-15 minutes or until the onions have softened nicely.
  3.  Add in the lamb, along with all the powdered spices, and give everything a really good stir for 3-4 minutes.
  4.  Now add in the chopped tomato and again stir everything together for 3-4 minutes.
  5.  Before we can add the spinach to the lamb, we need to boil it for 2 minutes. Once that’s done, drain it well and add it to the lamb curry, along with the green chillies and the fresh herbs: coriander, dill and mint.
  6.  Mix everything together really well. There should be a good amount of liquid in your curry from the spinach, but if it’s looking a little dry, add a cup of water or more, if needed.
  7.  Then pop the lid on, turn the heat down to the lowest it will go, and let it slow cook for 45 minutes or until the lamb is tender. If you’re short on time, you can make use of a pressure cooker!
  8.  To finish, stir through some crème fraîche or Greek yoghurt. Best enjoyed with warm fluffy naans or basmati rice.

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