Afghani Lamb & Spinach (or Kale) Curry- wth photo

[I Love Bimby!]

Name of Recipe: Afghani Lamb and Spinach Curry
Number of People: 6-8 people
Ingredients:
Zest 1 lemon
1 1/2 tablespoon vegetable oil
1kg lamb shoulder, trimmed, diced into 3cm pieces
4 cloves of garlic
1 large brown onion, peeled and quartered
2 teaspoons ground tumeric
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (or to taste)
400g can chopped tomatoes
2 cups of beef stock (or 2 cups of water with 1 tablespoon of Vegie Stock Concentrate)
350g spinach or kale or combination - chopped
1/3 cup (45g) toasted slivered almonds


Preparation:

Place lemon zest in bowl and grate on speed 9 for 20 seconds (stopping mid way to scrape down). Set aside.

Add garlic to bowl and chop speed 9 for 10 seconds. Reduce speed to speed 5 and drop onion onto moving blades for 5 seconds. Set aside.

Heat 1/2 of the oil in the bowl and heat for 1min 30 seconds on Varoma at speed 1. Add lamb in batches (I did batches of 1/3 at a time) and cook for 3 mins Varoma, Reverse Speed 1 to brown meat. Set aside.

Return garlic and onion mixture to bowl along with spices and cook for 3 mins, 100C on speed 1 1/2.

Add lamb, tin of tomatoes (undrained) and stock. Cook on 100C, speed REVERSE 1 1/2 for 60mins without the MC in place (sit the basket on top to stop splattering). This will help the sauce thicken.  About 10 minutes before the end add lemon rind.

Tip into serving bowl (this makes about 3 - 31/2 litres so if using Thermoservers you would need 2) over spinach and stir. Sit until spinach has wilted.

Serve curry on steamed rice with almonds sprinkled over the top.



Photos:

Tips/Hints:

This is an adapted Womans Weekly recipe.

We cut the Cayenne Pepper right back to 2 quick shakes. The curry was quiet mild - and the flavours more even the following day.

The lemon rind certainly lifts the flavours and is lovely in there.

members' comments

JD - We had this with mashed potato, steamed carrot and cauliflower.  Only did half the recipe for the 2 of us, still enough leftovers for another meal. I used leg steaks & cooked it for 40 minutes with just a dash of cayenne pepper. Added the sliced spinach to the meat with about 10 minutes to go & then a bit of thickener as well. It was really lovely. Thanks for posting it ILB.

[judydawn]

Thanks ILB, nice economical recipe - keep those lamb recipes coming 

Is there no curry powder in there - the heat comes from the cayenne only?

[I Love Bimby!]

Thanks JD.
That's right - it's called a curry, but with the little cayenne that we added it's perhaps more of a casserole.
I ended up using meat off chops (I have heaps of trays of them) so it took about 14 of the damn things to get 1kg!

[Chelsea (Thermie Groupie)]

I ended up using meat off chops (I have heaps of trays of them) so it took about 14 of the damn things to get 1kg!

I hate that.  You end up throwing half of it away.  Thanks for the recipe ILB.  I have promised Moroccan Lamb next week, but perhaps the week after . . . 

[Thermomixer]

Good work JJ - really sounds good.  Interesting combination of spices, almost like a Moroccan tagine.

[I Love Bimby!]

Thanks Thermomixer. It is interesting, but works well. It has room to spice it up a bit if someone thought it needed a bit of kick.

Working on a lamb meatball curry as I type.

[judydawn]

Pre-TMX days I used to braize trimmed forequarter chops with lots of onion then remove the bone after they were cooked - much easier to eat but can't do that with the TMX unfortunately.  When I made some lamb mince because that in the supermarket was far too fatty, I used forequarter chops for that too and it took ages to dissect the meat from the bone and fat but it was well worth the effort in the end.  Some of the cheaper cuts like this make really nice casseroles. 

[judydawn]

We had this one for lunch today with mashed potato & steamed carrot and cauliflower.  Only did half the recipe for the 2 of us, still enough leftovers for another meal. I used leg steaks & cooked it for 40 minutes with just a dash of cayenne pepper in it. Added the sliced spinach to the meat with about 10 minutes to go & then a bit of thickener as well. It was really lovely. Thanks for posting it ILB, wish we could get lamb as easily as you can 

[I Love Bimby!]

Glad you enjoyed it JD! 

[pennywise]

Mild tasting curry with a delicious flavour. I added a marrow and left out the beef stock because the marrow released plenty of its own juices. I also left out the almonds as I didn't have any at home. I used frozen spinach, thickened with tapioca flour at the end and ate it with plain rice. Looking forward to leftovers later 

[Cornish Cream]

Thanks for bumping the recipe Pennywise.

[cookie1]

I love that avatar Pennywise, it really jumps out at you.