Lamb and Spinach Curry

Serves 4-6


Ingredients:

800g lamb, cut into cubes
1 tbsp grated fresh ginger
2 cloves garlic, crushed
4 tbsp ghee or unsalted butter
½ tsp chilli powder
2 tsp garam masala
2 cardamon pods, peeled and crushed
1 cinnamon stick
½ cup (125ml) plain yoghurt
500g frozen spinach, thawed
½ tsp nutmeg
¼ cup (60ml) cream


Method:

1. Combine the lamb, ginger and garlic and refrigerate for about 20 minutes. Cover with water and simmer for 30 minutes.
2. Drain the meat, reserving ¾ cup (185ml) of the stock. Heat the ghee in a pan and cook the lamb until brown. Add the spices and yoghurt and cook for 8 minutes, or until the yoghurt has been absorbed.
3. Add the spinach, nutmeg and stock and simmer for 8 minutes, covered. Remove the cinnamon stick, add the cream and heat through.

Nutrition per serve:
Protein 30g;
Fat 20g;
Carbohydrate 2g;
Dietary Fibre 2g;
Cholesterol 140mg;
1380 kj (330 cal)