Organic Lamb Saag curry

Cooking time: 1h30

A rich and comforting curry where tender lamb is slowly cooked with warming spices and plenty of fresh organic spinach. Serve with fluffy rice or warm naan bread for a satisfying meal that's packed with flavour.

Ingredients

• 500g organic lamb, diced
• 1 large onion, finely sliced
• 3 cloves garlic, crushed
• 1 tbsp fresh ginger, grated
• 2 tbsp organic curry powder or garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 400g tin chopped tomatoes
• 200ml stock
• 300g organic spinach
• 2 tbsp natural yoghurt
• 1 tbsp cooking oil
• Salt and black pepper

Method

1. Heat the oil in a large pan or casserole dish and brown the lamb on all sides. Remove and set aside.
2. Add the onion to the pan and cook gently for 8 to 10 minutes until softened. Stir in the garlic and ginger and cook for a further minute.
3. Add the curry powder, cumin and coriander, stirring well to coat the onions.
4. Return the lamb to the pan and add the chopped tomatoes and stock. Bring to a gentle simmer, cover and cook for around 1½ hours, or until the lamb is tender.
5. Stir in the spinach a handful at a time, allowing it to wilt into the sauce.
6. Remove from the heat and stir through the yoghurt. Season to taste with salt and pepper.
7. Serve with rice, naan bread, or a simple salad of organic leaves.

This curry is a wonderful way to enjoy slow-grown organic lamb. The richness of the meat pairs perfectly with fresh spinach, creating a dish that's both comforting and nourishing. Any leftovers taste even better the next day as the flavours continue to develop.