Spicy Lamb Cuisine

preparation time: 20 minutes
cooking time: 50 minutes
spicy rating: 6/10
serves: 6

- 1 tbs vegetable oil
- 1 onion, diced
- 1 clove garlic, crushed
- 2.5 cm ( 1 inch) fresh ginger, roughly chopped
- 1 tbs red curry paste*
- 1 tsp ground turmeric
- 1 tbs ground coriander
- 500 g (1 lb) lean lamb, trimmed of all visible fat and cut into 2.5 cm (1 inch) cubes
- 6 small potatoes, halved
- 315 g (10 oz) sweet potato, chopped
- 250 ml (8 fl oz) stock
- 1 bunch English spinach, shredded
- 60 g (2 oz) sultanas
- 2 tbs chopped fresh mint
- 200 g (6 ½ oz) natural yogurt

1. Heat oil in a saucepan over a medium heat, add onion, garlic and ginger and cook, stirring, for 3 minutes or until onion is golden. Stir in curry paste, turmeric, and coriander, and cook, stirring, for 3 minutes or until fragrant. Add  lamb and cook, stirring , for 5 minutes or until brown

2. Add potatoes, sweet potato and stock or water, bring to simmering and simmer, stirring occasionally, for 30 minutes. Add spinach, sultanas and mint and cook for 10 minutes longer or until lamb is tender.

3. Remove pan from heat, stir in yogurt and serve immediately.

Red curry paste is available from Oriental food stores and some supermarkets. If it is unavailable, any curry paste can be used but you may need to adjust the quantity used depending on the hotness of the paste.