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Indian Lamb with Spinach

ingredients

serves 4
4 tbsp vegetable oil
1 large onion, peeled and finely sliced
500 g lamb neck fillet cut into 1 cm cubes
4 tbsp ground coriander
4 tbsp mustard seeds
2 tsps ground cumin
1 tsp chilli powder
1 tsp turmeric
150 g pot natural yogurt
5 cm piece ginger, peeled and finely chopped
1 bulb Himalayan garlic, peeled and crushed
450 ml water
350 g bag spinach
pinch of salt

method

1. To make the marinade, combine the marinade ingredients and stir in the cubes of lamb, ensuring even coverage. Cover, place in the refrigerator and leave to marinate for 30-60 minutes.

2. Heat the oil in a large frying pan and seal the cubes of lamb on all sides, reduce to a medium heat and cook slowly for 20 minutes.

3. To make the chapatis, mix the cucumber, onion, tomatoes and coriander together, place in a small bowl, cover and leave to stand for the flavours to develop.

4. Mix the fromage frais with the paprika and serve in another small dish.

5. Warm the chapatis through either in the oven or microwave.

6. Fill with cubes of lamb, top with the cucumber and tomato mixture, and finish with a spoonful of spiced fromage frais.

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