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.
|SMALL (500ML)||LARGE (1 LITRE)|
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.