Curried Lamb and Spinach

The best part of this recipe is that it can be done in the slow cooker--love that! I like to buy boneless lamb shoulder but I find that there is a lot of fat. I take the time to trim all the fat off and cut the meat into bite size pieces.

2 lbs of lamb 

1 tbsp. olive oil

1 cup diced onions

1 tsp. tumeric

1 tsp. curry powder
1/2 tsp. coriander

1/2 cup water
2 cups spinach

I served the lamb curry with this delicious chutney. I've never made chutney but I'm willing to give it a try after enjoying this one. Maybe I can play around with this recipe and see what I can come up with. I'll let you know how it works out... 

Happy Eating!  

Lamb Curry

With left over roast leg of lamb I thought I would convert it into a quick lamb curry.  

In a wok cook about a medium sized onion until it softens. Add spices.  I use what I have on hand and today that includes: grated fresh ginger, curry powder, mango powder, and masala gama. I didn't add garlic because the roast lamb had fresh garlic slices inserted into the meat that were still there.  

Cook onions and spices until they become fragrant. Add chopped red peppers.  

Cut into pieces and add the roast leg of lamb along with any left over roast potatoes and 1/2 cup of raisins. Add 1 teaspoon Sambal Oelek (Hot chili paste) and 1/2 teaspoon of coconut chutney. Toss, add 1/2 can of coconut milk.  

Heat throughly. Cook brown basmati rice and enjoy!