I’ve been seeing those colouring books for adults everywhere lately. Apparently it helps coping with stress and research has shown that if you engage in creative activities, you perform better at work. Many of the colouring books also contain mandalas – it’s believed that colouring them in relaxes the mind, body and spirit while also allowing you to explore your creative side. All good and well, but where do you find time for this? Have any of you guys started colouring yet, or do you think it is a craze that will pass soon enough?
Back to today’s recipe: spinach, potato and lamb curry. This is a rich curry because of the lamb, but it is toned down by the potatoes that absorb the meaty flavour. Adding the spinach on top of that makes for a well-rounded dinner that can be enjoyed by the whole family.
600 g lamb
1 teaspoon garlic
1 teaspoon ginger
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cayenne pepper
200 g spinach, roughly chopped
2 potatoes, cut into chunks
250 ml beef stock
400 ml plain yogurt
- Sauté the onion and garlic in a splash of oil. Add the lamb and brown on all sides.
- Add the ginger, cumin, turmeric, coriander and cayenne pepper and stirfry for about 10 minutes.
- Add the beef stock and potatoes and cook for about an hour or until the potatoes are cooked.
- Add the yogurt and spinach and simmer for another 10 minutes.
- Serve hot with brown rice and fresh coriander.