Lamb and spinach curry james martin recipes

Lamb curry with basmati rice

Lamb curry with basmati rice

Skim off any excess fat from the surface of the sauce, then add the spinachand pomegranate. Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb

Lamb curry

Heat one tablespoon of the oil in a large saucepan, add the lamband cook over a high heat to brown it quickly all over

Lamb curry with naan

50 g mild curry powder. 900 g lamb shoulder, boneless and rolled , cut into 3cm cubes. 250 g spinach leaves, stalks removed