This is an amazing mixture of tender lamb, curried with mince chicken and spinach, and topped with crumbled egg.
The recipe is taken from Pat Chapman's Curry Bible.
Ingredients:
400 g lean leg of lamb, chopped
2 tbsp ghee
450 g mince chicken
300 g onions, finely chopped
3 medium tomatoes, finely chopped
1 green bell pepper, finely chopped
1 tbsp garlic, crushed
2 tbsp hot curry powder
300 g fresh spinach
1 tbsp dried fenugreek leaves, soaked with 2 tbsp water
200 ml water
boiled eggs to garnish
Method:
Mix curry powder with 2 tbsp water to make a paste.
Heat oil in a large frying pan or wok. Add the paste and stir-fry for 1-2 minutes or until the oil floats.
Add the garlic and stir-fry for 1 minute, then lower the heat and add the onions, stir-fry until they have all become browned and caramelised.
Add the tomatoes, mix well.
Mulch the mixture down in a blender, or in the pan, using a hand-held blender, until you achieve a smooth puree.
Return puree to the pan, add the green pepper and continue to simmer on low heat, stirring from time to time, for around 10 minutes, until everything is well combined and cooked, and the gravy darker and thicker. Add salt to taste.
Add the lamb meat to the pan.
Mix until all meat is wrapped with spices and browned all over.
Add the chicken mince and 200 ml water. Bring to boil.
Add fenugreek leaves to the curry.
Cover with lid and simmer on low heat, stirring from time to time for 1,5 - 2 hours or until the meat is tender and cooked through. Add a little water if it gets too dry (the curry should be fairly dry though).
Mix in the spinach leaves in batches, until wilted, add more salt if needed.
After 10 minutes remove the curry from the heat.
Garnish with egg, serve with rice or bread.
Bon Appetit!
