It seems we all lost you at one point and I couldn't get you back. Anyway, from then on, I added the yoghurt, continued cooking until the meat was tender. Then I added the spinach and finished off for about 15 minutes on a low heat. Considering how few spices there are in this, it's incredibly tasty. The only things I did differently were; I made the ginger and garlic into a paste and I added one chopped tomato. The onions I used were red. I used leg of lamb and included the chopped up bones for added flavour. Thank you so much, Hari, for teaching us this fabulous dish. Thanks also to your daughter, Neyha, who sounds lovely. Here's a picture of my finished lamb curry with spinach.

12 comments,1 shares,8 likes
Ju Lian
7 days

@Mark Choice Venison yes but it's so expensive here. I have seen ostrich for sale in its frozen form. I've never heard of kudu or springbok 🤔

Ju Lian
7 days

@Mark Choice @Hari Ghotra When I lived in Bangkok, there was a small, back street Indian cafe I loved going to. The lady there would cook anything you asked for, even on some occasions waking her elderly father to go to the market to buy whatever ingredients were needed. One day he returned with goat meat instead of lamb and she went crazy. I said it really didn't matter and the dish was delicious.

Mark Choice
8 days

@Ju Lian We seem to have something in common when going to restaurants. I do the same at certain restaurants where I know they cook far better than me. I close the menu and get the chef to prepare something off the menu. I have never been disappointed. I often ask the chef what are they eating for lunch. Great minds think alike.👍🏼

Ju Lian
12 days

@Hari Ghotra That's so true, Hari, a curry can be ruined by simply over spicing - I did it many times in the early days. Many years ago I was staying away from home and found the local Indian restaurant. When the waiter came to take my order, I closed the menu and asked him to serve me whatever he would eat himself. The staff curry was so full of amazing flavours but when I asked what went into producing such a delicious dish, I was surprised how basic the list of ingredients was.

Hari Ghotra
12 days

@Mark Choice I am so happy to hear that you feel you are learning and getting lots out of our cooking together thank you 🙏🏽

Hari Ghotra
12 days

@Mark Choice goat is great in a curry!

Hari Ghotra
12 days

This looks wonderful and yes the bones definitely add flavour! So sorry about the technical issues last night - it was a bit stressful but thank you for sticking with me and your finished dish looks amazing! You don’t need lots of spice for flavour sometimes the ingredients and how you cook them is enough!

Mark Choice
12 days

@Ju Lian . Do you have access to venison or game meat, like ostrich, kudu or springbok in 🇬🇧
These are great alternatives if you have access to them. Lean and do very well in stews. With Hari’s great recipes, I shall in due course prepare various curries. I love good tasty food, especially curries but never knew how to make it consistently delicious. Now with Hari Ghotra’s shared experiences and knowledge, I feel we can cook curries with confidence.

Ju Lian
12 days

@Mark Choice Goat meat is not really very popular in the UK yet but I'm very lucky that I live in a very cosmopolitan area where we can buy almost anything.

Mark Choice
12 days

@Ju Lian . I love cooking meat on the bone. It definitely adds flavour. For a healthy protein option, I have used goat in a stew. Not yet in a curry though. It’s really delicious. It’s kinda like a combo between beef and lamb but without the fattiness that lamb could bring to a dish. My problem is that goat is not readily available in Cape Town.

Ju Lian
12 days

@Mark Choice . I was in two minds whether to use coconut cream but unfortunately, for health reasons, it's one of the things I shouldn't eat too much of. I seem to remember it was used in the previous week's recipe. The lamb leg was fine, tasty and tender but I think I may also try an alternative on my next lamb dish just to see the difference. The addition of bones definitely makes a great difference to the flavour so I usually ask the butcher to cut the meat off the leg into suitable sized chunks and chop up the bones.

Mark Choice
12 days

The onions look nicely caramelised. I also used leg of leg of lamb but added coconut cream vs yoghurt. I have bought deboned lamb neck to try another curry for Sunday to compare taste profiles between the leg and neck.