Chef Adam Gray's Palak Lamb

 We're big fans of Adam Gray and he has been a supporter of The Ethical Butcher since the beginning as he is known for producing modern British food to an exceptional standard.

Adam has very generously shared a few of his personal recipes with us with a focus on lamb and some of the cuts we're offering in our lamb box, if you like a bit of spice this one is a winner, if the indicated amount of spice is used this one is medium heat but can be adjusted to taste.!

Ingredients:

100ml British rapeseed oil

1 Teaspoon cumin seeds

1 Red onion - finely chopped

15g Fresh ginger – peeled and finely chopped

12 Cloves garlic – peeled and crushed

400g Lamb neck fillet cut into 3-4 cm sized pieces

2 Teaspoons hot madras curry powder

400g Tinned chopped tomatoes

500Ml Lamb stock from stock cubes

125ml natural yoghurt

Salt pinch

300g Bay spinach leaves – washed

Method:

• Heat a thick bottomed saucepan to a medium heat, add the cumin seeds and madras curry powder and cook for one minute.
• Add the rapeseed oil to the saucepan and add the chopped onion and fry until translucent
• Add ginger and garlic, gently fry until light brown
• Add the diced neck of lamb and fry for 10-15 minutes, stirring so that all the lamb has been sealed’
• Add tinned tomatoes and the lamb stock.
• Bring to the boil and simmer gently for 15 – 20 minutes.
• Stir in the natural yoghurt.
• Add the baby spinach leaves

To Serve:

Serve the lamb Palak with steamed or pilaff rice