Lamb and Spinach Curry
I grow spinach in the garden but I have also used beetroot tops for the same recipe. You could use kale or spring cabbage just as well. Minced lamb is stretched further with the addition of mung beans. All in all this recipe is very healthy without realising it !
Start by preparing the mung beans (or black beans), drain then leave to one side.
In a large casserole place the oil then fry the onions on a medium heat for 15 minutes or so until they are transluscent in colour and are wilted.
In a small bowl of a food processor blitz together all the spices plus a tbsp of the oil, the garlic, chillis and salt and add this to the onions. Stir well. Cook for a few minutes then add the spinach, stir then place a lid over, turn the heat down and leave to sweat down for 10-15 minutes.
Remove the lid and give a good stir. The spinach will have wilted down so take just under half of it and place in a clean bowl and set aside.
In a frying pan dry fry the mince then add to the casserole with the onions and spinach then finally add the tomatoes, the water, the mung beans, bay leave and pepper. Give it all a good stir then place in a preheated oven at 150 degrees for 1 hour and 30 minutes.
Take from the oven, give it a stir, check the seasoning then add the spinach and onion mix – give a stir then cook for a further 30 minutes.
Serve with rice and a salad of tomatoes, cucumber, spring onion, mint and lemon juice
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