This is a short-cut version of this curry- simple but tasty! It’s really easy to adapt it to include your favourite things too- don’t like lamb? Chicken works in the same way. Or make it vegetarian/ vegan by simply using veggies!
3 large onions
1 teaspoon of cumin seeds
5 or 6 tomatoes
2 cloves of garlic
1 teaspoon of turmeric
1 teaspoon of garam masala
1 teaspoon of ground ginger
1/2 teaspoon of cayenne pepper
1 tin of chopped tomatoes
300g lamb diced
5-6 handfuls of baby spinach
Dice 2 of the onions and cut the 3rd into quarters. Peel the garlic and chop 3 of the tomatoes into 8 pieces each.
Heat 2 tablespoons of oil in a deep frying pan
Add the cumin seeds to the hot oil and cook for a minute
Add the chopped onions and cook on a medium high heat for around 5-6 minutes until softened.
Meanwhile cut the cauliflower into bite size pieces and chop the remaining tomatoes in the same way.
Add the turmeric, ginger, garam masala and cayenne pepper and cook for 2 minutes
Add the first lot of chopped tomatoes to the pan and crush the garlic in as well. Cook for a further couple of minutes.
Pour the tin of chopped tomatoes into a blender or food processor
Add the contents of the pan to the processor
Blend until smooth
Return the paste to the pan and bring to the boil
Add the lamb pieces to the sauce
As well as the cauliflower. Simmer for 20minutes. If it looks a bit dry add a coupe of tablespoons of water.
Meanwhile fry the onion quarters in a little more oil until they are well done.
After 20minutes add the rest of the chopped tomatoes to the sauce and continue to simmer for another 5minutes
Add the fried onions and mix through
Then add the spinach a few handfuls at a time and stir through to wilt it (this amount reduces to not much!)
Serve with rice or naan bread and enjoy!
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