Lamb and Tomato Curry
500 g cooked Scotch Lamb, cubed
1 tbsp sunflower oil
2 garlic cloves, chopped
4 cm piece root ginger, peeled and chopped
2 green chillies, seeded and chopped
1 tsp cumin seeds
6 ripe tomatoes, quartered
150ml lamb stock
2 tbsp hot curry paste
200g young leaf spinach
2 tbsp mango chutney
steamed basmati rice or poppadoms, to serve
- Heat the oil in a large pan and cook the garlic, ginger, chillies and cumin seeds for 3 minutes. Add the lamb and tomatoes and cook for a further 5 minutes until the tomatoes begin to soften.
- Stir in the stock and curry paste. Bring to the boil then cover and simmer for 15 minutes, check the seasoning and add a little salt if necessary. Stir in the spinach and mango chutney and cook for a further few minutes until the spinach has wilted.
- Divide between shallow bowls and serve with steamed basmati rice or poppadoms.