Moqueca Lamb Curry

Medium, rich and savoury with potatoes and spinach

Serves 6

750g lamb shoulder, trimmed and diced

2 medium onions, sliced

2 aubergines, diced

1-2 tbsp vegetable oil

3 tbsp My Secret Kitchen Moqueca Curry Paste

2 tbsp My Secret Kitchen Miso Dressing with Ginger

1 dsp My Secret Kitchen Secret Firecracker Chilli Spices (reduce quantity for less heat)

2 medium potatoes, peeled and diced

500ml lamb or vegetable stock

150g fresh spinach leaves

In a heavy based saucepan, brown the meat in two batches so that the fat is released from the lamb, remove with a slotted spoon and put to one side. Add the onions to the pan and soften.  Add the aubergines and brown slightly - if more oil is required add 1-2 tablespoons of the vegetable oil.  Cook the aubergines and onions for 25 mins so that they are soft and caramelised.  Return the meat to the pan and add the Moqueca Curry Paste, Miso Dressing and Firecracker Spices. Stir together before adding the potatoes and stock.  Bring to the boil, cover and simmer gently for 30-40 minutes or longer if time allows and the meat needs tenderizing.  10 minutes before serving, add the spinach and allow to wilt and cook into the curry.
Serve with naan bread and chutneys (make firecracker onion chutney by mixing Firecracker Secret Spices with sliced red onions and Jumping Jack Chilli Jam)

Tip: If short on time, cut the potatoes into smaller dice or prepare the night before and place in a slow cooker. This is a great recipe to use left over roast dinner – vegetables and all!