The spice blend for this dish - based on an old Charmaine Solomon recipe - is very complex, involving ginger, and garlic, whole and ground spices, toasted coconut, poppy seeds, yoghurt and ground almonds.

We cook it down with onions, cardamon pods and turmeric, then stir through diced lamb shoulder, yoghurt and tomatoes for a long, slow cook. We fold through the finished curry with baby spinach, fresh coriander and some toasted garam masala. 

Lamb, baby spinach, garlic, ginger, desiccated coconut, ground almonds, rice bran oil, coriander, cumin, poppy seeds, fennel, cardamon, cloves, nutmeg, chilli, onion, cardamon pods, turmeric, yoghurt, tomatoes, salt, garam masala, fresh coriander.
Tree Nuts, Dairy.
Peanuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
ENERGY2809.7kj 5619.5kj
PROTEIN75g 150.1g
FAT TOTAL30.9g 61.8g
- SATURATED10g 20g
CARBS16.3g 32.7g
- SUGARS13.5g 27g
SODIUM1882.6mg 3765.2mg
Serves one (hungry!) to two adults with accompaniments
Serves 3-4 four adults with accompaniments

Sprinkle with fresh coriander leaves and finely julienned chilli and serve with spiced rice, cucumber raita (diced or grated cucumber, yoghurt, mint, crushed garlic and salt), chutneys and poppadoms.


LOW CARB:  Serve with cauliflower "rice" - pulse-chop cauliflower in a food processor until broken into rice-sized pieces. Toss in a dry frying pan with a pinch of salt, adding spices like turmeric and cumin seeds if you'd like.

Frozen product. One defrosted, reheat and consume within 48 hours.

Defrost fully before reheating, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, till piping hot.