A delicious and easy homemade curry. This recipe is a modified version from Defeat Diabetes.
Be creative by adding a range of vegetables and spices to suit your taste.
- Serves: 4
- Prep time: 10 minutes
- Cook time: 25 minutes
Ingredients
-
1tbsp extra virgin olive oil
-
1 onion, chopped
- 3 garlic cloves
- 1 carrot
- 1 tbsp tomato paste
- 500g lamb mince
- 1 tsp ginger
- 2 tsp cumin
- 1 tsp allspice
- 2 tsp cinnamon
- 1 tsp turmeric
- 1 tsp sweet paprika
- 1 tin chopped tomatoes
- 1 cup beef stock
- 4 cups spinach
- 1/2 cup pitted olives
- 1 cup coriander
- ¼ cup cashews
-
salt and pepper to taste
Method
- Heat a large heavy based pan over a medium heat and add in the extra virgin olive oil. Add in the onion, garlic and carrot, and sauté for 10 minutes.
- Add in the tomato paste and cook for about two minutes until it starts to appear separated.
- Add in the lamb and break up with a wooden spoon. Allow it to cook for 5 minutes.
- Add in the ginger, cumin, allspice, turmeric, sweet paprika and cinnamon and stir for two minutes to coat the lamb, allowing the spices to toast.
- Pour in the tinned tomatoes and stock and turn the heat to high to bring to a boil. Season with salt and pepper. Reduce the heat to medium and leave to simmer for 20 minutes partially covered.
- Add in the spinach and allow it to wilt. Stir in the olives.
- Serve with cashews and coriander.
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