Afghani Lamb & Spinach

Here's another lamb recipe I recently discovered whilst trying to use up a few trays of chops (it's actually amazing how little actual meat is on a chop... )

Afghani Lamb and Spinach Curry
Feeds: 6-8 people

Ingredients:

Zest 1 lemon

1 1/2 tablespoon vegetable oil

1kg lamb shoulder, trimmed, diced into 3cm pieces

4 cloves of garlic

1 large brown onion, peeled and quartered

2 teaspoons ground tumeric

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper (or to taste)

400g can chopped tomatoes

2 cups of beef stock (or 2 cups of water with 1 tablespoon of Vegie Stock Concentrate)

350g spinach or kale or combination - chopped
1/3 cup (45g) toasted slivered almonds

Preparation:

1. Place lemon zest in bowl and grate on speed 9 for 20 seconds (stopping mid way to scrape down). Set aside.
2. Add garlic to bowl and chop speed 9 for 10 seconds. Reduce speed to speed 5 and drop onion onto moving blades for 5 seconds. Set aside.
3. Heat 1/2 of the oil in the bowl and heat for 1min 30 seconds on Varoma at speed 1. Add lamb in batches (I did batches of 1/3 at a time) and cook for 3 mins Varoma, Reverse Speed 1 to brown meat. Set aside.
4. Return garlic and onion mixture to bowl along with spices and cook for 3 mins, 100C on speed 1 1/2.
5. Add lamb, tin of tomatoes (undrained) and stock. Cook on 100C, speed REVERSE 1 1/2 for 60mins without the MC in place (sit the basket on top to stop splattering). This will help the sauce thicken. About 10 minutes before the end add lemon rind.
6. Tip into serving bowl (this makes about 3 - 31/2 litres so if using Thermoservers you would need 2) over spinach and stir. Sit until spinach has wilted.
7. Serve curry on steamed rice with almonds sprinkled over the top.

Tips/Hints:

• This is an adapted Womans Weekly recipe.
• We cut the Cayenne Pepper right back to 2 quick shakes. The curry was quiet mild - and the flavours more even the following day.
• The lemon rind certainly lifts the flavours and is lovely in there.