Frank's Recipes! Spicy Lamb

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Spicy Lamb

450 g boned shoulder of lamb
15 g butter
450 g onions; sliced
1 2.5 cm piece fresh root ginger; grated
1 tablespoon coriander seeds; crushed
8 cardamom pods; crushed
1 teaspoon ground cumin
salt and fresh ground black pepper
150 ml lamb stock
150 ml milk
450 g potatoes; cut into large chunks
100 g frozen leaf spinach; thawed
4 tablespoons natural yogurt
poppadums; to serve

Yield: 2 servings

Trim lamb well. Cut into cubes. Melt butter in a large saucepan, add lamb and fry over a high heat until browned. Drain and keep warm. Add onions to the pan. Cook gently until tender. Add ginger, spices and seasoning. Cook for 3 minutes, stirring frequently. Return lamb to the pan. Add stock and milk. Bring to the boil, cover and simmer gently for 1 hour. Add potatoes and roughly chopped spinach. Simmer for 20 minutes until potatoes are just tender. Stir in yogurt and serve with poppadums.