Recipe - Spinach Lamb Curry

30 g Ghee or butter
2 Onions; chopped
2 Cloves garlic; crushed
2 tablespoon Finely grated fresh ginger
1 tablespoon Green curry paste
1 tablespoon Ground coriander
1 teaspoon Ground turmeric
1 teaspoon Ground nutmeg
500 g Lean lamb; trimmed & cut
into
2 Cm cubes
1 cup Water
500 g Frozen spinach; thawed
2 tablespoon Ground almonds
1 One fourth cup Natural yoghurt

1. Melt ghee or butter in a large saucepan over a medium heat. Add onions,
garlic and ginger and cook, stirring, for 3 minutes or until mixture is
golden.

2. Stir in curry paste, coriander, turmeric and nutmeg. Cook for 2 minutes
or until fragrant. Add lamb and cook, stirring, for 5 minutes or until lamb
is brown.

3. Stir in water, bring to simmering. Simmer, stirring occasionally, for 20
minutes. Add spinach and almonds and cook for 10 minutes longer or until
lamb is tender.

4. Remove pan from heat, stir in yoghurt and serve immediately.

Recipe by: Super Food Ideas (Aussie Magazine)

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