a picture of two plates filled with lamb and spinach curry

Catherine Phipps: Lamb and Spinach Curry

[object Object] When I was writing this book, I did a few polls on favourite recipes and of all the lamb curries, a lamb/mutton/goat saag came out on top.

This was pleasing – it is a go-to in our house as I pretty much always have frozen spinach in the freezer. Of course, it can be made with fresh spinach if you prefer, but it will need cooking down first so the amount of liquid given out doesn’t flood the curry.

[object Object] Pressure cooking lamb and spinach together gives you that soft, thick, oleaginous quality I associate with very long cooking – it is very moreish. When I can get it, I also like adding some fenugreek leaf (fresh or frozen). You can serve this with rice or flatbreads and maybe a dal/lentil curry.

Buy Everyday Pressure Cooking by Catherine Phipps (Quadrille, £25) here

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Pressure Cooker recipes

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Method

Heat your pressure cooker and add the coconut oil, the whole spices and curry leaves, if using. When the spice aroma hits you and/or the curry leaves start to crackle and pop, add the onion, curry powder or spice mix, garlic, coriander stems and ginger. Stir to combine for a couple of minutes, then add the lamb and potatoes and season with plenty of salt.

Pour over 100ml (31⁄2fl oz) of water and stir to make sure the base of the cooker is completely deglazed. Squeeze the excess water from the defrosted spinach and add to the cooker. Alternatively, put the frozen spinach on top if you haven’t had time to defrost.

Bring up to high pressure, then adjust the heat until it is just high enough to maintain the pressure. Cook for 15 minutes. Remove from the heat and leave to drop pressure naturally. Taste for seasoning and add a little lemon juice. If you used still-frozen spinach, you might want to reduce the liquid levels a little, so leave to simmer for a few minutes. Regardless, leave to stand for a few minutes, then garnish with sprigs of coriander, if you like, and serve with green chillies.

You can serve this with rice or flatbreads and maybe a dal/lentil curry. Try the one on page 81 of my book.