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<LI sizset="102" sizcache="0">small chunk ginger , peeled and chopped -FREE<LI sizset="103" sizcache="0">2 garlic cloves , chopped FREE<LI sizset="104" sizcache="0">2 onions , roughly chopped FREE2 green chillies , sliced FREE
1 tbsp oil -FRYLIGHT
1 tbsp ground cumin FREE
1 tbsp ground coriander FREE
1 tsp ground turmeric FREE
1 tsp chilli powder FREE<LI sizset="105" sizcache="0">600g lamb neck fillet CAN USE ANY MEAT WITHOUT FAT
4 tomatoes , chopped FREE
1 tbsp tomato purée ?<LI sizset="106" sizcache="0">100g bag spinach , chopped FREE
  1. Put the ginger, garlic and onions in a food processor and whizz to a paste. Heat 1 tbsp oil in a pan then add the paste, green chilli and 1/2 tsp salt and cook for 3-4 minutes until fragrant. Add all the spices and cook for a couple of minutes. Add the lamb and keep cooking and stirring until browned. Stir in the tomatoes, tomato purée and a cup of water then bring to a simmer. Cover and cook for 1 hour.
  2. Add the spinach then cook for another 15 minutes
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