This was another recipe that had been scribbled onto a piece of scrap paper and given to me! Herbs and spices are one of the best 0pp treats to fill your cupboard with. If you have herbs and spices, even with a pretty empty fridge, you can usually manage to knock up something delicious. This recipe is the perfect example of that as you don’t need too many fresh ingredients.
The ingredients list may look a bit long but once you have invested in the herbs and spices they really last. This is a really easy curry to make and it tastes so authentic. The slow cooker really brings out all the flavours of the herbs and spices and it’s such a treat to come home to at the end of a long day at work!
Serves 2 = 13sp each
250g lean lamb, diced into small chunks
1 tsp olive oil
1 tsp black mustard seeds
1 tbsp dried crushed chillies
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp turmeric
2-4 garlic cloves, peels and crushed
5cm fresh root ginger, peeled and grated
1 onion, finely chopped
1 tbsp tomato puree
400ml lamb stock
2 peppers, deseeded and sliced
1 bag of spinach, washed and roughly chopped
1 tbsp freshly chopped coriander
120g basmati rice
Heat the oil in a frying pan, add the mustard seeds and crushed chillies and fry for 1-2 minutes. Add the rest of your spices along with the garlic and ginger and cook, stirring, for around five minutes. You might need to add a little water to reduce to temperature of the pan and stop the spices burning. Then add the meat and onion to the pan and give a good stir until coated in the spices.
Add the tomato puree and stock to the pan and bring to the boil and then carefully pour into your slow cooker. Add your peppers to the slow cooker and stir in. Cover with a lid and cook on low for 5-6 hours. The curry should thicken up nicely but if you want it a little thicker mix 1 tbsp cornflour with a little water to make a paste, add and simmer in a frying pan for a few minutes, it should thicken up a treat!
When you go to put your rice on throw your spinach into the slow cooker with the coriander. Once the rice has cooked serve in a nice big bowl with a tablespoon of fat free yoghurt and a sprig of coriander.