Dairy Free Lamb Curry
~Freezer Friendly~
Ingredients
- 1 tablespoon garlic infused olive oil
- 400 g lamb mince
- 1 inch cube ginger, diced
- 2-3 tablespoon garam masala
- 400 g tinned chopped tomatoes
- ΒΌ block creamed coconut
- 200 g frozen chopped spinach
- salt and pepper, to taste (omit salt for a baby)
Instructions
- Heat the garlic oil in a large pan over a medium heat. Add the ginger and cook for 1-2 minutes until softened.
- Add the lamb mince and spices and stir well to combine. Cook until browned, stirring frequently.
- Add all the remaining ingredients. Season with salt and pepper to taste. Cook until the spinach and coconut have melted and all the ingredients are well combined, stirring frequently.
- Allow to simmer for 10 minutes or so until the sauce is thickened.