Jeannette Hyde’s Lamb & Spinach Curry
Jeannette's Lamb and Spinach Curry recipe is originally from The Gut Makeover Recipe Book. The meat is beautifully tender from the pressurised cooking (so making it less work for your digestive system to digest) and contains 9 of your 30 plants in a week, in one meal.
This is best served over basmati rice, topped with fresh chopped coriander, with a naan bread on the side.
5 tbsp olive or cooking oil
1kg diced lamb
2 red onions, peeled and cut in to eighths
2 red chillies, deseeded and finely chopped
2cm fresh ginger, peeled and grated
3 garlic cloves, chopped
1 tsp turmeric
1 tsp ground cumin
2 tsp ground coriander
3 tsp chilli powder
2 tsp mustard seeds
2 x 400g cans of plum tomatoes
2 tbsp tomato purée
60ml chicken stock
240g fresh spinach
160ml coconut cream
Salt and pepper (to taste)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Select the FRY function, press START, then add half the oil and allow to heat. Add the lamb and stir regularly for ~3 minutes until the lamb begins to brown on all sides, then remove and set aside.
Add the rest of the oil and allow to heat. Add the onion, garlic, chilli, ginger and spices and stir regularly for ~3 minutes until the onions begin to soften.
Add all the other ingredients including the lamb and stir to combine then press CANCEL.
Put the lid on and close the pressure valve then select the STEW/SOUP function and press START.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Add the spinach and coconut milk and stir until the spinach has wilted.