Lamb and spinach karahi

This is an amazing curry and you can beef or chicken (used in the photo) instead of lamb for this lamb and spinach karahi.  Heat the oil in a karahi (or wok), add onions and cook gently for 20-30 mins until soft and light brown.  Put tomatoes, water, ginger and garlic into a whizzer and whizz until smooth. Remove the fried onions with a slotted spoon, add them to paste and whizz again. Continue reading Lamb and spinach karahi