Dairy Free Lamb Curry a great curry dish for a Friday night. You can omit the lamb and have a veggie curry if you wish – the chickpeas, spinach and potatoes are enough to make a hearty dish. Or, like we do, use up left over meat – this time lamb, although chicken would do just fine. Serve with a plain rice, or Naan Bread if you prefer. We like to have some plain coconut yoghurt to go with the curry, or even some Lime Pickle.
- 1/2 lb White pototoes, peeled and quartered
- 1 Onion - grated
- 4 cloves Garlic - minced
- 1 inch Piece of fresh ginger - grated
- 1 Large Red Chilli Or two if you like more heat
- 3 tbsp Fresh Corriander - chopped
- 1/2 tsp Turmeric
- 1 tsp Ground Corriander
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1/2 tbsp Garam Masala
- 1/4 tso Ground Cloves
- 1 Tomato - Peeled and diced
- 1 tin Chickpeas
- 250 grm Spinach
- 1/2 Cup Lamb for Veggie Stock
- 1 1/2 Cups Diced lamb or Chicken Optional
- 1 1/2 tbsps Mango Chutney
- If you're adding meat, chop and pop to one side. I often use left overs for this dish and they work well.
- Pop the tomato in a bowl and pour boiling water over it. After a few minutes prick the skin with a knife. It should pull back. Peel, and chop the tomato and put to one side.
- Peel, chop and boil your potatoes for about 10 minutes and then set aside. They shouldn't be fully cooked.
- Grate your onion, add it to the pan with the garlic, ginger, chilli and all the spices (Turmeric, Corriander, Cumin, Paprika, Cloves and Garam Masala). Fry for a few minutes to dry the mixture out. The kitchen should fill with wonderful aromas.
- Add in the tomato, stock, fresh corriander, meat (if using), Mango Chutney and chickpeas. Stir and cover - allow to simmer for 15 minutes. Then add in the potatoes for another 10 minutes.
- Taste and add in salt and pepper, then add in the Spinach for another 5 minutes. The spinach will wilt nicely into the curry. Serve with rice or Naan.
If you fancy some Naan Bread do try our Dairy Free Recipe here: