- Heat the oil in a pan and add the onions. Cook until they are brown and caramelised.
- Add Shemin’s Curry Paste, then add in Shemin’s Chaat Masala and Shemin’s Garam Masala. Simmer for half a minute. If the masala gets too dry, then add a splash of water.
- Next, add in the lamb and the chopped tomatoes. Simmer with the lid on for 1 hour or until the lamb is tender.
- Half an hour before the lamb is cooked, stir in the spinach and half a tin of coconut milk. Season to taste.
- Serve with rice and / or Shemin’s Indian Breads
Tips:
- This curry can be cooked in the oven or slow cooker too. Cover and cook on auto or low for 7 hours or 3-4 hours on high, or cook in the oven at 150°C (fan) / 170°C / 325°F / Gas Mark 3 for 2 hours.
- You can leave the coconut milk out if desired. Also, if you have a whole tin and are only using half, you can freeze the rest of the coconut milk.
- You can use chicken instead of lamb and use the same timings as above.
Ian Sproule –
As per norm I made this with a wee twist, doubling the onions as per norm! – Used all the spicing but rather than add spinach, I added a tin of Canelloni beans after everything had cooled and was ready for the freezer. The sauce is a tremendous flavour the addition of Chaat Masala added that “je ne sais quoi”
The proof will be in the pudding but the sample tasted was 👍👍👍 – https://www.shemins.com/recipes/slow-cooked-lamb-spinach-coconut-curry/