LAMB, GREEN LENTIL & SPINACH CURRY / PANEER, GREEN LENTIL & SPINACH CURRY
Ginny Grant
![](https://www.cuisine.co.nz/wp-content/uploads/2021/06/Cuisine-Magazine-Ginny-Grant-Equal-Billing-Recipe-Paneer-Green-Lentil-and-Spinach-Curry-Lamb-Green-Lentil-and-Spinach-Curry-754x1024.jpg)
tags:lamb, green lentil, spinach, curry
Serves
2 - 3Preparation
30 minsCook
2 hrs for the lamb, 30 mins for the paneerIngredients
FOR THE SPINACH PURÉE | |
4 cloves garlic | |
5cm piece ginger, peeled | |
1 large bunch coriander, leaves and stems | |
1 teaspoon ground turmeric | |
1 teaspoon garam masala | |
1-2 whole green chillies (or use 1 teaspoon chilli flakes) | |
1 teaspoon sea salt | |
grated zest and juice of 1 lemon | |
100g spinach leaves | |
FOR THE CURRIES | |
2 tablespoons vegetable oil | |
2 onions, sliced | |
2 teaspoons cumin seeds | |
⅔ cup green lentils | |
2 roasted red capsicums (from a jar), diced (optional) | |
1 x 400ml can coconut milk | |
grated zest and juice of 1-2 lemons | |
fresh coriander leaves, to garnish | |
FOR THE LAMB CURRY | |
500g diced lamb (I used Grandad’s Beef diced lamb) | |
FOR THE PANEER CURRY | |
300g paneer, cut into cubes |
I’ve been making a version of this lamb curry for years, inspired by a Madhur Jaffrey recipe from her excellent book Curry Easy. I’ve changed it significantly over that time. I always add a lot of spinach and often I’ll add other vegetables depending on what needs to be used up. I’ve made versions with chicken thighs or drums, and if I don’t have paneer then there is usually always a packet of tofu in the fridge (which turns this into a great vegan option).
Instructions
1. | In a large saucepan, heat the oil and fry the onions and cumin seeds with a little salt until softened. Divide into two. |
2. | SPINACH PURÉE |
3. | Combine all the ingredients in a blender with 1 cup water. |
4. | Blend to a smooth purée and set aside. |
5. | Use half for the paneer curry and half for the lamb curry. |
6. | LAMB CURRY |
7. | Add the lamb to half of the onion mix and brown, season with salt and pepper, then add half the spinach purée and 1 cup water. |
8. | Cover with a lid and cook over a low heat (or put into a low 160°C oven) for 1½ hours. |
9. | Add ⅓ cup lentils and one of the roasted red capsicums. |
10. | If necessary, add another cup of water and cook, covered, until the lentils and lamb are tender (approx 25 minutes). |
11. | Add half the coconut milk, lemon zest and juice and stir to combine. |
12. | Adjust the seasonings to taste. Scatter with coriander leaves. |
13. | PANEER CURRY |
14. | Put the remaining onions, spinach purée, lentils and roasted capsicum into a pan with the paneer and ½ cup water. |
15. | Cook, covered, over a low heat for 25 minutes or until the lentils are tender, adding a little more water if necessary. |
16. | Add the remaining coconut milk, lemon zest and juice and stir to combine. |
17. | Adjust the seasonings to taste. Scatter with coriander leaves. |
18. | Serve with rice and/or roti and some greens on the side. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings
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