|Posted on August 27, 2009 at 9:35 AM|
Syn free on Extra Easy
1 large Onion
1lb 2oz/511g lean leg of Lamb
2 garlic cloves
1in/2 1/2cm pc fresh root ginger
3 tbsp medium curry powder
12oz/340g Basmati Rice
Chopped coriander and sliced red chillies to serve
Prepare yr ingredients; peel and finely dice the onion; cut the lamb into bite-size chunks, trimming off all fat; peel and crush the garlic; peel and finely grate the ginger.
Spray a deep frying pan and with Fry Light. Saute the onion over a low heat for 10-15mins. Add the garlic and ginger and cook for 1min. Stir in the curry powder and lamb and cook, stirring continuously for 2 mins. Stir in the rice, pour in 18fl oz/511ml boiling water and cover. Simmer for 15mins.
Meanwhile, wilt the spinach in a large pan and drain well before adding it to the rice and cooking for a further 5 mins, covered. Remove from the heat and serve with shopped coriander and sliced red chilles.