Lamb in a cook-in sauce with butternut and spinach

Recipe from: 6/5/2002 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • 15 ml butter
  • 10 ml oil
  • 500 g leg of lamb, cubed
  • 1 packet curry cook-in sauce
  • 250 ml butternut, cubed
  • 500 ml spinach, chopped
  • 125 ml slivered almonds
  • fresh dhania


Heat butter and oil in a saucepan.
Add lamb and brown for 1 minute.
Add curry cook-in sauce and butternut.
Simmer for 15 minutes or until tender.
Add spinach and cook until just wilted.
Scatter over almonds and dhania.
Serve with basmati rice and warmed naan bread spread with a little garlic butter.

Read more on: sauté  |  lamb

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