Stranger Foods

Lamb and spinach curry

Serves 4 | Prep 30 mins | Cook 2 hr

If you're going out to work and want to put the curry on in the morning before you leave, simply swap the lamb steak for stewing lamb and cook on Low for the day.

Source: BBC Good Food: Slow Cooker Favourites

Ingredients

Metric

Imperial

x0.5

½ tsp cumin seeds
2 tsp sunflower oil
200 g lean lamb steak, cubed
1 red pepper, deseeded and sliced
1 green chilli, deseeded and sliced
2 tbsp curry paste
1x 225 g can chopped tomatoes, drained
1x 150 ml can coconut cream
1x 100 g bag baby leaf spinach
1x 10 g pack coriander, chopped
rice or naan bread, to serve

Instructions

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°F

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Heat the slow cooker if necessary. Dry-fry the cumin seeds for about in a pan, then add the oil and stir-fry the lamb for about until browned, but not cooked all the way through. Tip into the slow cooker pot with the peppers, chilli, curry paste, tomatoes and coconut cream. Cover and cook on high for until the lamb is tender.
Stir in the spinach and coriander with some seasoning if it needs it. Serve with rice or naan bread.

Nutrition

Per Serving	% Daily Value
Calories 205 kcal	10.2%
Total Fat 15 g	19.2%
Saturated Fat 8 g	40.0%
Carbohydrates 6 g	2.2%
Dietary Fibre 2 g	7.1%
Sugars 5 g	10.0%
Protein 13 g	26.0%
Sodium 0.66 g	28.7%

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