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Lamb curry
Fruit and vegetables
2
onions
, roughly chopped
3
garlic
cloves, peeled and crushed
2 green
chillies
, finely chopped
1 tbsp grated fresh
ginger
6 large
tomatoes
, roughly chopped
250g/9oz baby
spinach
leaves
Tins, packets and jars
400ml/14fl oz
coconut milk
600ml/1 pint
chicken stock
or lamb stock
steamed
basmati rice
, to serve
Cooking ingredients
2 tbsp
vegetable oil
1 tsp ground
turmeric
1½ tbsp
garam masala
1½ tbsp ground
cumin
1 tbsp mild Kashmiri
chilli powder
salt and freshly ground
black pepper
Dairy, eggs and chilled
200g/7oz plain
yoghurt
Meat, fish and poultry
900g/2lb
lamb neck
fillet, cut into 3cm/1in cubes
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