Speedy Lamb & Spinach Curry

This quick and flavour-packed Speedy Lamb & Spinach Curry is ideal for weeknights when time is short but you still want something satisfying. The key to its speed is using a tender cut of lamb that can be stir-fried rather than slow-cooked—lamb rump is a great option. It's lean, flavoursome, and becomes beautifully tender with quick cooking.

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Speedy Lamb & Spinach Curry

Ingredients:

½ tsp cumin seeds

2 tsp sunflower oil

200g lean lamb rump steak, cubed

1 red capsicum, deseeded and sliced

1 green chilli, deseeded and sliced

2 tbsp mild curry paste

225g can chopped tomatoes

160ml can coconut cream

100g baby spinach

½ x bunch fresh coriander, chopped

Instructions:

Heat a wok or large frying pan over medium heat. Dry-fry the cumin seeds for about 20 seconds until aromatic.

Add half the sunflower oil to the pan and increase the heat. Stir-fry the lamb cubes for around 1 minute, just until browned on the outside (they don’t need to be fully cooked through). Remove the lamb and set aside.

Pour the remaining oil into the pan. Add the sliced capsicum and green chilli, cooking for a couple of minutes until they begin to soften.

Stir in the curry paste, chopped tomatoes, and coconut cream. Fill half of the empty tomato can with water and add that in too. Simmer the mixture for about 5 minutes, or until it reduces slightly and becomes saucy.

Return the lamb to the pan along with the baby spinach and chopped coriander. Stir through until the spinach wilts and the lamb is cooked to your liking.

Spoon the curry over freshly cooked basmati rice and enjoy.