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Lamb and spinach curry

olive magazine
  • 90 minutes
  • Serves 4

INGREDIENTS

ginger a small chunk, peeled and chopped

garlic 2 cloves, chopped

onions 2, roughly chopped

green chillies 2, sliced

1 tsp

ground turmeric

1 tbsp

ground cumin

1 tbsp

ground coriander

1 tsp

chilli powder

600 g

lamb neck fillet

tomatoes 4, chopped

1 tbsp

tomato purée

spinach 100g bag, chopped