in India

Püppi's Indian lamb fillet with spinach

updated

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Ingredients for 1 servings:

  • 225 g leaf spinach, frozen or 400 grams fresh leaf spinach
  • 200 g lamb fillet(s), or roast beef or beef fillet
  • 40 g basmati rice
  • 1 onion(s), red
  • 1 tsp, streaky curry paste, yellow
  • 2 tbsp coconut milk
  • 1 tsp vegetable oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

WW= 8 P (old system) / 11 PP (new system)

Cook the rice in salted water according to the package instructions and thaw the spinach. Cut the lamb or roast beef into bite-sized pieces or slices. Heat oil in a non-stick pan and brown the meat for 2-3 minutes, then remove from the pan. Slice the onion and brown it in the same pan. Stir in the curry paste, toast, and deglaze with the coconut milk. Chop the spinach, return it to the pan with the meat, and simmer for 10-15 minutes. Season with salt and pepper and serve with basmati rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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