Lamb Curry and Royal Rice

OK, already I didn't post last night - but here it is. I made a lamb curry and a quick royal rice to go with. The lamb curry used a simple yogurt marinade for the lamb, and the rice included rasins and cashews sauted in ghee - which my daughter loves!

For the curry I used part of a boneless leg of lamb, cut into 1" cubes.

Lamb and Spinach Curry

• 1 lb lamb, cut into cubes
• 1 cup plain yogurt
• 2 tsp cumin
• 1 tsp turmeric
• 2 tsp coriander
• salt and pepper
• lemon juice from a lemon if you have it
• 1 cut up onion
• 1 clove garlic, chopped
• 1 can diced tomatoes
• 2 Tbs tomato paste
• 1 lb peeled cubed potato
• 2 tsp yellow curry powder
• 1 lb spinach
• 2 Tbs oil or ghee

combine yogurt with spices, add lamb and let marinate for 2-8 hours

heat oil or ghee in cast iron skillet, saute onion and garlic

add lamb with marinade, tomatoes and tomato paste and potatoes, curry powder - bring to a boil, lower

heat to a simmer and cook for about 1 hour. Add spinach.

Serve hot with

Royal Rice

1 cup basmati rice

1.5 cups water

1 cinnamon stick

6 whole cloves

add rice to water with cinnamon and cloves, bring to a boil lower heat and cover tightly

let simmer for 25 mins.

Steep saffron in 2 Tbs boiling water for 10 mins while rice is cooking, add 1 tsp sugar and 1 tsp cardamon

saute 1/4 cup chopped cashews and 1/4 cup raisins in 1 Tbs hot ghee or oil

Add saffron water and nuts and raisins to rice, fluff and serve