Lamb and Spinach Curry

Ingredients

• 1 kg Boneless Lamb
• 500 g Frozen spinach, thawed and drained
• 2 Onions, sliced finely
• 2 Tomatoes medium, chopped
• 2 tablespoons Canola Oil
• 3 tablespoons TANDOORI PASTE
• Salt to taste
• Vinegar to taste

Optional:

• ½ bunch Fresh coriander chopped

Directions

Heat oil in saucepan over medium heat, and saute onions until golden brown.

Add lamb and brown on low heat. Then add TANDOORI PASTE, mix well and continue to cook on low heat until aromatic.
Add salt to taste.
Add hot water to cover and simmer (covered) until lamb is cooked.
Stir in the tomatoes and spinach, mix well, cover and leave to simmer on low heat for another 10 minutes.
Add vinegar if required, and stir in the (optional) chopped coriander.

Serve with steamed basmati rice and Goan Cuisine Lime Pickle or Green Chilli Jam as an accompaniment.