It was curry night this eve in my household – after a very busy weekend, lots of food, wine, gym, yoga and fun I wanted a chilled evening of cooking and tv. Rubies it was!
My favourite curries to eat when I go out in Toots are slow cooked lamb curries – cooked so slowly I would never have time to do it myself and achieving such tender lamb and amazing flavours I just can’t resist!
The curry in this post is a Kashmiri recipe called Subz Saag Gosht – Lamb with winter vegetables and Spinach. I adjusted the recipe a little and it ended up being a Slow Cooked Lamb, Carrot and Spinach Curry. It was spicy but ever so flavoursome, the sauce reduced to a thick gravy, sweetened by tomatoes and the lamb was melt-in-the-mouth tender.
3tbsp sunflower oil
2tsp Cumin Seeds
2 Onions – diced
40g Grated Garlic
40g Grated Ginger
2tsp Chilli Powder
500g Lamb (we used diced shoulder)
2 Green Chillis – sliced lengthways
300ml Lamb/Veg stock
2 Carrots – diced
200g Tomatoes – chopped
200g Spinach leaves
Start by heating the oil and adding the cumin seeds and cloves until they pop. Mix in the onion and saute, after a few minutes add the ginger and garlic until the garlic begins to change colour.
At this point sprinkle in the chilli powder and turmeric ensuring all the spices mix together. Pop the lamb into the pan and stir so everything combines together. Once the lamb is browned add the carrots, chilli and stock. Reduce the heat and leave to simmer for 30 minutes.
After 30 minutes, the sauce will have reduced slightly and be thicker – at this point add the tomatoes and leave to simmer for another 20 minutes.
Finally, stir in the spinach leaves until wilted and mixed in, check seasoning and adjust if necessary and serve with brown rice and a fluffy naan.