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!