Recipe for Lamb and Spinach Curry with Coconut Rice
Lamb and Spinach Curry with Coconut Rice is a delightful fusion of flavors that transports you straight to the heart of Indian cuisine. The tender lamb, simmered in a rich and aromatic curry sauce, pairs perfectly with the fresh earthiness of spinach, creating a dish that’s both satisfying and healthy. It’s a perfect choice for family dinners or gatherings, showcasing vibrant colors and enticing aromas that are bound to impress.
This recipe not only showcases the warmth of spices but also celebrates the versatility of lamb. Cooking with lamb brings a depth of flavor that elevates any curry, while the addition of spinach adds a nutritious twist. Paired with creamy coconut rice, this dish becomes a comforting meal that balances spice and sweetness, making it a favorite for curry lovers everywhere.
Whether you’re looking to spice up your weeknight meals or impress guests at a dinner party, Lamb and Spinach Curry with Coconut Rice is your answer. It’s a one-pot wonder that’s easy to prepare, making it a fantastic option for busy evenings while still delivering an unforgettable taste experience.
Ingredient List
– 1 lb (450g) lamb, cut into bite-sized pieces
– 2 cups fresh spinach, washed and chopped
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 tomatoes, chopped
– 1 can (400ml) coconut milk
– 2 tablespoons curry powder
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric powder
– 2 tablespoons vegetable oil
– Salt to taste
– Fresh cilantro for garnish (optional)
– 1 cup basmati rice
– 1 cup coconut milk (for rice)
– 1 cup water (for rice)
– 1 tablespoon sugar (optional)
Instructions to Make the Recipe
1. In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
2. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.
3. Add the diced tomatoes and cook until they soften, about 3-4 minutes. Stir in the curry powder and turmeric, cooking for another minute to release their flavors.
4. Add the lamb pieces to the pot, seasoning with salt. Brown the lamb on all sides for about 5-6 minutes.
5. Pour in the coconut milk and simmer the mixture on low heat for 30-35 minutes, or until the lamb is tender. Stir occasionally to prevent sticking.
6. In the last 10 minutes of cooking, add the chopped spinach to the curry, allowing it to wilt and blend in.
7. While the curry simmers, rinse the basmati rice under cold water until the water runs clear. In a separate pot, combine the rice, coconut milk, water, and sugar (if using). Bring to a boil.
8. Once boiling, reduce the heat to low, cover, and cook the rice for about 15-20 minutes, or until all the liquid is absorbed and the rice is fluffy.
9. Once both the curry and rice are ready, serve the lamb and spinach curry over the coconut rice. Garnish with fresh cilantro if desired.
10. Enjoy this delicious Lamb and Spinach Curry with Coconut Rice, savoring every bite of this rich and flavorful dish!
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