Creamy curry

I’ve made this curry quite a few times now, and it is one of my favorites. It has a nice rich creamy texture and goes very well with the spinach.

Creamy Lamb Curry – Serves 2
--------------------------------

200g Diced lamb
1 x Chopped red pepper.
1 x Chopped white onion.
5 x Sliced white or chestnut mushrooms.
1 x Tin of coconut milk (reduced fat coconut milk for the diet conscious.
5 x Cloves of garlic finely chopped.
1 x Bag of spinach leaves.

2 x Teaspoons of curry powder.
1 x Teaspoon of ground ginger.
1 x Teaspoon of ground coriander.
1 x Teaspoon of ground chili (or more if you like your curry hotter).

Steps
------

1. Mix the curry powder, ginger, coriander, and chili together.

2. Add some oil to a frying pan and brown the lamb chunks over a medium heat.

3. Add the lamb to another pan, and mix in the spices and cook through for 1 minute.

4. Fry the onions and garlic until a golden color. Then add to the other pan with the lamb.

5. Fry the mushrooms and peppers, and add to the other pan.

6. Add the tin of coconut milk to the pan, bring to the boil, then reduce the heat and simmer until the liquid reduces by about half. This should then be nice and creamy.

7. Turn off the heat, and add 2 big handfuls of spinach to the pan and mix in. The heat of the sauce is enough to wilt and cook the spinach.

8. Serve with some basmati rice. You could also toast some cumin seeds and add that to the rice for a nice nutty flavor.