Spicy Lamb and Tomato Curry
Ingredients
| 2 lbs lamb, cubed, fat removed | ||
| 1 tbs canola oil | ||
| 3 garlic cloves, chopped | ||
| 1 tbs fresh ginger, grated | ||
| 2 green hot chilies, seeded and chopped | ||
| 1 tsp ground cumin | ||
| 6 small ripe tomatoes, quartered | ||
| 1 cup lamb of beef stock | ||
| 2 tbs hot curry paste | ||
| 2 cups spinach, stems removed and chopped | ||
| 2 tbs mango chutney | ||
| kosher salt and black pepper to taste | ||
| steamed basmati rice for serving. |
- Cook the rice according to package directions.
- Heat the oil in a large pan and cook the garlic,peppers, ginger and cumin, stirring constantly for 3 minutes.
- Add the lamb and tomatoes and cook for another 5 minutes or until the tomatoes begin to soften.
- Stir in the stock and curry paste and bring to a boil.
- Cover and simmer for 15 minutes.
- Season with salt and pepper.
- Stir in the spinach and mango chutney and cook for another few minutes until the spinach has wilted.
- Divide between bowls and serve with rice.
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