This spicy lamb and spinach dish is my new favourite supper protein-hit. It’s filled with flavour thanks to the variety of spices, and packed with goodness with the abundance of spinach. It's really easy to make and can be enjoyed with some brown rice, quinoa or a hearty salad.
Serves 2 - 3
250g British lamb mince (lean)
1 white onion, finely chopped
3 cloves of garlic, crushed
150g fresh spinach
200g 1/2 tin of tomatoes
2 tsp ginger, grated
1/2 tsp. turmeric
1 tsp. ground cumin
1 tsp. salt
2 green chillies, finely chopped
1 tsp. garam masala
1 tsp. keema masala (this is a seasoning mix that you can buy from most major supermarkets, and combines Coriander, Red Chilli, Paprika, Salt, Onion, Almond, Turmeric, Ginger, Black Pepper, Cumin Seed, Papain, Cinnamon, Clove, Mace, Green Cardamom, Bay Leaf, Garlic
Handful of fresh coriander and mint, chopped
Heat the oil in a large pan and add the onion and garlic, cook on a high heat for about 12-15 minutes until the onions turn a dark golden brown.
Once dark brown, add the tomatoes, ginger, salt, turmeric, cumin and chilli.
Stir together, use your spoon to mash the tomatoes and onions to create a thick and smooth masala paste.
Add the spinach to cook for 5 minutes. Add the mince, garam masala and keema masala and mix altogether coating all the mince with the sauce.
Leave to cook for 5 minutes, reduce heat, cover and leave to cook for another 5 minutes.
Turn the heat up and fry for a few minutes to reduce any liquid that might be present.
Serve with fresh coriander and mint