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.
|PER 100G (RAW)||PER 250ml SERVE|
Sprinkle with fresh coriander leaves and finely julienned chilli and serve with steamed basmati rice, a 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.
Defrost before re-heating. Empty into a saucepan and place over a gentle heat, stirring occasionally, until piping hot or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.
Defrost information: Individual size may be microwaved from frozen. All other sizes should be defrosted overnight in the fridge. Once defrosted, keep refrigerated and consume within 48 hours.
For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, reheat as above and consume within 48 hours.
Cooking instructions are guidelines only. Microwave times checked in a 900W microwave oven. Ovens and microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.