LAMB, GREEN LENTIL & SPINACH CURRY / PANEER, GREEN LENTIL & SPINACH CURRY

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings

	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

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.