Paneer, Lamb & Spinach Curry.

Details:   Prep Time = 40 minutes from cupboard to pot.   Cooking Time = 6-8 hrs       Serves=4

lamb curry plat         Lamb Curry

This is one exciting dish no restrictions its packed with everything I normally don’t add, milk based stuff.  Paneer (indian cheese, all supermarkets do it but you can make your own) and plain yogurt. This has slipped into first place knocking Curried Beef and Raita off the Top Spot.

I cooked this today Sunday 5th May, I cooked for some friends too and again added Chillies to the top so we could all have the spice level kick we liked.  I didn’t think I could make a homemade curry taste so good. I have to admit I do love my currys and i’m attempting another this week.

This has inspired me to create a top 10 Hot Pot page, as I am losing track as to what I Have loved to eat and cook. This was one of the most tricky I have cooked.

This morning was my turn for a lie in, I got up at 10 to make my curry, then took the kids to a garden center for a picnic. “Wheat and sons” on the chester Road. Theres a little maze and some stuff for the kids to do recommend it for a picnic. Sounds crazy I know.  Anyhow I bought some herbs and this afternoon created a herb garden.

Ingredients

NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

  • 2 tbls of Oil to cook.
  • 75-100g Paneer.
  • 1 large Onion Chopped.
  • 3 cloves Garlic Crushed (or chopped finely).
  • 1″ of root Ginger finely chopped.
  • 1 Cinnamon Stick.
  • 1/4 tsp ground cloves.
  • 3 Cardamom Pods.
  • 500g Diced Lamb.
  • 1 tbsp Ground Cumin 
  • 1 tbsp Ground leaf Coriander.
  • 2 tbsp Natural Yogurt.
  • 2 tbsp Tomato Puree.
  • 200ml Beef stock.
  • 120g Baby spinach chopped.
  • Chilli 1 for each person who likes the spice.

Lamb urry herb Lamb curry Browning Panneer Lamb Curry Pot cinimon Lamb Curry Chilli

Method

Always oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Heat the oil in a large heavy sided frying pan medium high heat, Add the Paneer and fry until lightly browned. Remove to Hot Pot.
  2. Add the onion, Garlic , Ginger, Cinnamon, Cloves, and Cardamom cook on a medium heat keep moving the spices and onion don’t let anything burn, spend time getting this right and your curry will taste fab.  Cook for 5-10 minutes until its softens, Keep it moving. Then add the lamb and brown.
  3. Add to the Hot Pot and stir in the Coriander and Cumin stir well then slowly add the yoghurt a tbsp at a time and stir after each spoonful  until its all added.  Now add  the  Tomato Puree and Beef Stock. Stir again season add the chilli (optional) and cook on low for 7 hrs.
  4. Stir in the spinach and cook for 15 minutes more. Remove cinnamon stick and cardamom pods (if you can find them) and serve with rice and naan.

I serve this with Basmati rice and naan bread this would also be nice served with a raita (yogurt and cucumber).

Lamb Curry Pot

 

NB: This is posted under Vegetarian, & Egg free. For Vegetarian use Paneer only and double the quantity of the paneer.

 

 

 

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Posted in Curry, Egg Free, Lamb, Tricky Tricky - as hard as a Hot Pot Can Get?, Vegetarian
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