- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 205
- Carbohydrate Content: 6g
- Fat Content: 15g
- Fiber Content: 2g
- Protein Content: 13g
- Saturated Fat Content: 8g
- Sodium Content: 0.66g
- Sugar Content: 5g
Speedy lamb & spinach curry Recipe
Speedy lamb & spinach curry is a Immune-friendly recipe for 4 people, takes only 6 mins; recipe has cumin seed, sunflower oil and lamb.
Ingredients
- Coriander - 1/2 a 20g pack coriander, chopped (about 1 tbsp)
- Red Pepper - 1 red pepper, deseeded and sliced
- Tomato - 225g can chopped tomato
- Chilli - 1 green chilli, deseeded and sliced
- Sunflower Oil - 2 tsp sunflower oil
- Cumin Seed - 1/2 tsp cumin seeds
- Lamb - 200g lean lamb steak, cubed
- Curry Paste - 2 tbsp mild curry paste
- Spinach - 100g bag baby spinach
- Coconut Cream - 160ml can coconut cream
Instructions
- Dry-fry the cumin seeds for about 20 secs in a wok, then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.
- Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.