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Creamy lamb, spinach and cashew curry
Published: June 22, 2017 at 2:59 PM
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Serves 4
Easy
Total time: 1 hr and 30 mins
A star rating of 5 out of 5.1 ratingRate
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With hints of spice, our curry is a great way to liven up your week. Super creamy, nutty and low in calories, this recipe is perfect for a simple family dinner
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Try this creamy lamb curry, then check out our lamb bhuna, lamb dhansak, mutton keema and more lamb curry recipes.
Ingredients
Nutrition
-
50g cashew nuts
-
vegetable oil
-
1 tsp yellow mustard seeds
-
1 tsp cumin seeds
-
1 large onion
halved and sliced
-
2 green chillies
sliced
-
finely grated to make 2 tbsp ginger
-
2 cloves garlic
crushed
-
a good pinch dried red chilli flakes
-
1 tsp ground cumin
-
2 tsp ground coriander
-
2 tsp ground turmeric
-
500g lamb leg steaks
cubed
-
400g tin half-fat coconut milk
-
200ml chicken stock
-
150g spinach
chopped
To serve
- rice
- naan bread
Nutrition: per serving
- kcal512
- fat38.3g
- saturates17.4g
- carbs9.2g
- sugars5.3g
- fibre3.6g
- protein30.8g
- salt0.4g
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Method
-
step 1
Put the cashew nuts in a bowl and pour boiling water over them.
-
step 2
Heat 1 tbsp oil in a frying pan, then add the mustard and cumin seeds and cook for a few minutes until they start to pop.
-
step 3
Add the onion, green chillies and a good pinch of salt and fry until softened.
-
step 4
Add the ginger, garlic, chilli flakes and the rest of the spices and cook for a couple of minutes.
-
step 5
Stir in the lamb steaks and fry, stirring for a few minutes until they’re browned all over.
-
step 6
Drain the cashews and whizz in a blender with the coconut milk.
-
step 7
Pour into the pan with the lamb and add the chicken stock. Cover and simmer for 1 hour, or until the lamb is tender.
-
step 8
Add the spinach and cook uncovered for another 10 minutes (turn up the heat if you want a thicker sauce).
-
step 9
Serve with rice and naan bread.
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