A nice warm curry is always right, special under wintertime. This one is a mild one and has lots of flavour and got the tumb up from my partner. He hates hot (chilihot) food. So you can add more chilli if you like.
3 tablespoons oil
2 large onions, sliced
3 cm piece of ginger, peeled and grated
6 cloves of garlic, crushed
1/2 teaspoon chili powder
1 tablespoon ground cumin
1/4 bunch of fresh chopped coriander
1,5 kg lamb shoulder, chopped into 3 cm cubes
1 can of good-quality plum tomatoes
1 tablespoon tomato paste
1 1/2 teaspoons salt
I lamb bouillon cube
1 package of fresh baby spinach
Put the oil in a heavy-bottomed, casserole pan on a medium heat. When it’s hot, add the onions and fry for 10 to 12 minutes, until soft, golden, and starting to brown. Add the ginger and the garlic and tomatoepaste. Cook for 4 to 5 minutes, stirring under a lid.
Add the chili, cumin, and coriander, and follow with the diced lamb. When the lamb pieces have colored all over, add the plum tomatoes, and the salt. Stir well. Fill the tomato can with half as much water and add that to the dish. Give it a final stir and bring the mixture to a boil, then cover with the lid and turn the heat down low. Simmer for around 1 1/4 hours, or until the meat is soft and tender. When you’re happy with the tenderness of the meat, add the spinach to the pot in batches and cook until just wilted. Leave the lid off to reduce the sauce to your desired consistency, then take off the heat.