Balti lamb with spinach and coconut

This quick and easy curry dish is a real crowd pleaser and will be on the table in no time.

INGREDIENTS

Cuisine

Indian

Season

Spring, Summer, Autumn, Winter

Ingredients

Lamb

Occasions

Food with Friends, Easter, Christmas, Halloween, Bonfire Night

Courses

Starter, Quick Creations, One Pot Meals, Easy, Sharing

Serves

Serves 2

Cook Time

25 Minutes

Prep Time

10 Minutes

Balti lamb with spinach and coconut

This quick and easy curry dish is a real crowd pleaser and will be on the table in no time.

Ingredients
Method

1tbsp Oil
350g Lamb pieces (cut into bite size chunks, if necessary)
1 Onion (diced)
2tbsp Bart hot curry powder
1tsp Bart ginger paste
75g Bart creamed coconut (chopped)
200ml Lamb or beef stock
80g Baby spinach leaves
2tsp Bart coriander
rice and naan (to serve)

Heat the oil in a large frying pan to hot and brown the lamb pieces on all sides. Remove with a slotted spoon and set aside while you cook the onion.
Lower the heat to cook the onion gently for 5-8 minutes until they're soft. Add the curry powder and ginger to the pan. Return the lamb and stir well until everything is coated with spice.
Chop the creamed coconut into pieces and stir into the lamb with the stock to make a smooth sauce. Season and cook gently for 5 minutes until the lamb is cooked through.
Stir in the spinach and coriander. When the spinach leaves are just wilted serve the curry with rice and naan bread

Products Used

Balti lamb with spinach and coconut

INGREDIENTS

METHOD

Balti lamb with spinach and coconut

Products Used