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

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)
CuisineIndian
SeasonSpring, Summer, Autumn, Winter
IngredientsLamb
OccasionsFood with Friends, Easter, Christmas, Halloween, Bonfire Night
CoursesStarter, Quick Creations, One Pot Meals, Easy, Sharing
ServesServes 2
Cook Time25 Minutes
Prep Time10 Minutes
Curry large

METHOD

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the spinach and coriander. When the spinach leaves are just wilted serve the curry with rice and naan bread

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.

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)
  1. 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.
  2. 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.
  3. 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.
  4. Stir in the spinach and coriander. When the spinach leaves are just wilted serve the curry with rice and naan bread

Products Used

BART3088 PASTE GINGER LAYERS
BART3088 JAR SMALL CORINADER

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