Authentic lamb & vegetable home-style curry

INGREDIENTS

• Knob of butter or coconut oil
• 4 cardamon pods
• 2 bay leaves
• 1 cinnamon stick
• 3 cloves
• 4 black peppercorns
• 2 (red) onions, sliced or coarsely grated
• 3 cloves garlic, crushed or finely grated
• 1-2 inch piece of ginger, grated
• ½ teaspoon chilli powder
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 tin tomatoes/ fresh equivalent + 1 tablespoon tomato puree
• 500g lamb neck fillet or diced shoulder
• 1 butternut squash, diced
• ½ cauliflower, florets
• 1 small bag spinach, washed

INSTRUCTIONS

• Heat the butter/ coconut oil in a frying pan over a medium heat and add the whole spices. Sizzle for 30 seconds.
• Add the onions and cook until browned (add some water if they start to stick).
• Add ginger and garlic and cook for 3-5 minutes.
• Add ground spices and cook for 3-5 minutes.
• Add the tomatoes and cook for 3-5 minutes.
• In a separate pan, brown the lamb. Once browned, add the lamb and vegetables (bar the spinach) to the spices and tomatoes and add water to almost cover everything.
• Cook for 30-50 minutes, until lamb and vegetables are tender.
• Stir through the spinach before serving.

SERVE WITH...

• Mango Chutney
• Lemon wedges
• Fresh coriander
• Flaked toasted almonds
• Fresh tenderstem or broccoli

EXTRA TIPS...

• The flavours improve in time, so if you can, slow cook this in the oven or save some for leftovers for lunch/ dinner to enjoy over the next day or so.
• Can be made with chicken pieces on the bone (cook for 60 minutes), if you’d prefer.
• Always brown the meat first in the pan and set aside to add to the onion and spice mix later to increase flavour.
• Simply leave out the meat for a vegetarian/vegan option and add more of your favourite veggies.