Lamb Curry with Okra and Spinach
Serves 6 | Prep time 30min | Cooking time 1.25hrs Ingredients 4tbs Vegetable Oil 1kg 1/2 Lamb Shoulder 10 Cardamon Pods (lightly crushed) 8 Pepper Corns (lightly crushed) 1tsp Mustard Seeds (lightly crushed) 2 Bay Leaves 6 Cloves 1 Cinnamon Stick 2 Onions (roughly diced) 6 Plum Tomatoes (quartered) 1/2 cup Tomato Puree 1 Red Chilli (seeded and sliced) 1 Green Chilli (seeded and sliced) 5 cloves Garlic (peeled, chopped and crushed) 1/2inch cube ginger (peeled, chopped and crushed) 1tbs Gran Marsala 1tsp Turmeric 1tbs Corriander 2tsp Paprika 1tbs Cumin 2 cups Lamb stock (fresh or cube) 3 handfuls Spinach 12 spears Okra Method Pre-heat oven to 180deg c (360deg f) Heat a heavy casserole pan with lid with 2tbs vegetable oil Cut the lamb into cubes taking off any large areas of fat and retain the bone. Brown the meat in the oil and set aside. Heat remaining oil and add cardamon, pepper and mustard, bay, cloves an
