Balti Lamb with spinach and coconut

2017-04-12
  • Prep Time : 0m
  • Cook Time : 0m
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Vital Statistics

Preparation Time

10 minutes

Cooking Time

30 minutes

Serves

2

Ingredients

  • 1tbsp oil
  • 350g Lamb, cut into strips
  • 1 onion, diced
  • 2tsp Bart Hot Curry Powder
  • 1tsp Bart Infusions Ginger Paste
  • 75g Bart Creamed Coconut
  • 200ml lamb or beef stock
  • 80g baby spinach leaves
  • 2tsp Bart Infusions Coriander Paste
  • Rice and naan to serve

  1. Heat the oil in a large frying pan and brown the lamb pieces on all sides. Remove with a slotted spoon and set aside while you cook the onions.
  2. Lower the heat to cook the onions gently for 5-8 minutes until they are soft. Add the curry powder and ginger to the pan. Return the lamb and stir well until everything is coated with spice.
  3. Chop the creamed coconut into pieces and stir that into the lamb with the stock to make a smooth sauce. Season and cook gently for 5 minutes until the lamb is cooked through.
  4. Stir in the spinach and coriander. When the spinach leaves are just wilted serve the curry with rice and naan bread
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