Lamb roghan josh with spinach
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, onion, crushed tomatoes (tomato puree, citric acid), baby spinach, yoghurt (milk, skim milk powder, cultures), ginger, fresh coriander, garlic, almonds, coconut, coriander ground, salt, rice bran oil, garam masala (spices), cumin ground, poppy seeds, fennel ground, chilli powder, turmeric, cardamom, cloves, nutmeg.
Serve with the kale, sweet potato and chickpea curry , spiced rice, a cucumber raita, 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. Defrost in refrigerator. One defrosted, reheat and consume within 48 hours.
DEFROSTED: Pierce the film and microwave for 3 minutes or until piping hot. Alternatively, empty into a saucepan and heat gently until piping hot.
FROZEN: Pierce the film and microwave for 3 minutes then stir and heat for a further 2-3 minutes or until heated through.
DEFROSTED: Pierce the film and microwave for 5-6 minutes or until piping hot. Alternatively, empty into a saucepan and heat gently until piping hot.
FROZEN: Pierce the film and microwave for 11 minutes then stir and heat for a further 4 minutes or until heated through.
Allow to sit for a minute before serving with Basmati rice, pappadums, and chutneys