If you don't want to do through the admin of gathering all the spices used here, you can find and add 1 tablespoon of red curry paste and just the garlic and ginger. You'll still get the same flavour.
What You'll Need - Serves 4
- 500g Stewing Lamb/ Lamb Knuckles
- 1/2 Can Tomatoes (200g) or 2 Fresh Tomatoes)
- 1/2 Split Red Lentils
- 1 Tsp Tomato Paste
- 1 Onion
- 1/2 Tsp Tumeric Powder
- 1/2 Tsp Ground Cumin
- 1/2 Tsp Chili Flakes (1 Fresh Chili)
- 6 Cloves
- 1 Cinnamon Stick
- 4 Bay Leaves
- 4 Garlic Cloves
- 1/2 Bunch Spinach
- Thumb size piece of ginger (1 Tbs ground/grated ginger)
- 3 Cups Water
- Salt & Pepper
Prep - 10 Minutes
- Finely chop your onion and garlic cloves.
- Peel and grate your ginger
- If you're using fresh tomatoes, dice them (I don't mind having the skin on them)
- Season your lamb pieces with salt and pepper
Let's Get Cooking - 60 Minutes
- Heat cooking oil in a large pan then fry the lamb pieces until they have browned and put them aside (Do a small bath at a time to ensure that the pot doesn't lose heat and the meat starts to boil)
- Add the cumin, turmeric, bay leaf, cinnamon stick,cloves, chili flakes, garlic and ginger into the oil to release their flavours. (If you're using curry paste, you'd put it in now with the ginger and garlic)
- Add the onions and stir until cooked.
- Add the tomatoes and cook them down. Once cooked add the tomato paste and season with salt and pepper.
- Add the water and bring to a simmer
- Add the sweet potato and the lamb pieces and cook until the lamb is tender.
- 20 Minutes before the lamb is done, add in the lentils and allow them to cook together
- While the lamb is cooking take the spinach leaves and pull them from the stalks, you can discard of the stalks.
- 2 minutes before removing from the stove, add the spinach leaves and allow to wilt then remove off the stove and serve.