Naughty’s Lamb and Spinach Extravagana

Feeds a family of four.

WHAT YOU’LL NEED

  • 2x litres of water
  • 2kilos of spring lamb on the bone
  • 2x 500g bags of spinach
  • 1x tablespoon Naughty’s garam masala
  • 1x tablespoon of cumin powder
  • 1x tablespoon chilli powder
  • 1x teaspoon tumeric
  • 1x tablespoon coriander powder
  • 1/2 teaspoon salt to taste
  • 4x bullet green chillies
  • 4x salad tomatoes – cut into 6 strips
  • Bunch of fresh coriander
  • Pinch of fresh mint
  • 2x carrots
  • 4x red onions sliced
  • 2x white onions diced
  • 5x garlic cloves
  • 1x tablespoon fresh ginger paste
  • 1x tablespoon mango pickle oil – combine with extra virgin olive oil
  • 1x tablespoon cumin seeds
  • 4x whole chapatis or 1x bag of plain white rice

MAKE IT THE NAUGHTY WAY

  • Begin by prepping your ingredients:
    • Wash the lamb
    • Finely chop the chillies
    • Cut the tomatoes into 6 strips
    • Chop your coriander and mint
    • Peel the carrots and chop into 4 long quarters
    • Slice the red onions
    • Dice the white onions
  • Heat a large pan on a medium to high heat, adding the mango pickle oil and extra virgin olive oil
  • Roast the cumin seeds in the oil
  • Next place the lamb in the pan and coat with half a tablespoon of the garam masala
  • Sear the lamb for around 10 minutes
  • Next add the crushed garlic, ginger, chilli powder, turmeric, chillies, tomatoes, carrots and mint and allow to sauté with meat for another 10 minutes
  • Add two litres of water to the pan and place the lid on, bringing to a boil before reducing the heat to let simmer for around 1 hour and a half
  • After an hour of simmering, in a separate pan sauté the onions until dark brown but not burnt
  • With 15 minutes to go, add the spinach, onions and coriander to the pan and then season with the remaining garam masala and salt
  • After the hour and a half, take the pan off the heat and allow to rest for around an hour
  • Naughty Boy recommends dishing this up with whole chapatis or plain boiled rice & serve and enjoy!