LAMB, GREEN LENTIL & SPINACH CURRY / PANEER, GREEN LENTIL & SPINACH CURRY - Cuisine Magazine - From

Ingredients

• FOR THE SPINACH PURÉE
• 4 cloves garlic
• 5cm piece ginger, peeled
• 1 large bunch coriander, leaves and stems
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1-2 whole green chillies (or use 1 teaspoon chilli flakes)
• 1 teaspoon sea salt
• grated zest and juice of 1 lemon
• 100g spinach leaves
• FOR THE CURRIES
• 2 tablespoons vegetable oil
• 2 onions, sliced
• 2 teaspoons cumin seeds
• ⅔ cup green lentils
• 2 roasted red capsicums (from a jar), diced (optional)
• 1 x 400ml can coconut milk
• grated zest and juice of 1-2 lemons
• fresh coriander leaves, to garnish
• FOR THE LAMB CURRY
• 500g diced lamb (I used Grandad’s Beef diced lamb)
• FOR THE PANEER CURRY
• 300g paneer, cut into cubes