1st stage (preparing the lamb)
1. Boil the meat gently in a pot of warm water (covered) with 1/2 tsp turmeric,
cinnamon sticks and salt until tender.
2. Drain all excess water and leave to cool.
2nd stage (Prepare Spinach)
1. Chop the washed and drained spinach finely.
2. Heat 1 tbsp of oil on a frying pan on moderate heat.
3. Add 4 crushed garlic cloves with salt and slowly fry until golden.
4. Add 10g of paste, stir, and then add the spinach, stir, and leave to cook (covered) for 10-15 mins or until the texture is fairly dry (stirring occasionally).
5. When ready leave aside.
3rd stage (puree)
1. Cut 1 onion into 1/4 s, cut 3 tomatoes
into 1/4 s, chop the green pepper, ginger (pealed), 1 garlic
clove, green chilli and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp
oil, 1/2 tsp turmeric, salt and cup of warm water (around
200-250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20
mins) stirring occasionally. When cooked place in a blender to make into a puree.
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Final stage
1. Heat 2 tbsp of oil (moderate heat) in a medium sized pan.
2. Add 1 crushed garlic cloves, cardamom and the bay leaves and slowly fry until the garlic is golden.
3. Add the rest of the chopped onion, curry paste, chilli powder and the rest of the chopped tomatoes cook for 1-2 mins (stirring continuously).
4. Add the lamb and the stock with some warm water (100-
125 ml) and bring to boil and then leave to gently simmer for
10 minutes.
5. Add the ready prepared spinach and bring to boil and then leave to gently simmer for a further 10 mins (stirring occasionally) or until the required texture(add more water if
you prefer more sauce or cook on higher heat slightly longer
with lid semi opened for thicker sauce).
6. Once cooking is nearly over add some chopped coriander
and leave the curry to settle for 10-15 mins and remove any excess
oil before serving.
Tips: If you wish to make the dish spicier simply add extra
chilli powder when adding the curry paste.
3 teaspoons of chilli powder = Madras strength
5 teaspoons of chilli powder = Vindaloo strength
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