Spicy Lamb & Spinach
2
piecesServes
15
minutesPreparation Time
10
minutes Stove TopCooking Time
Ingredients
- 300 g lamb loin
- 1 tbsp KEEN'S Traditional Curry Powder
- 1 tbsp (20mL) oil
- 4 small tomatoes, quartered
- 20 green beans, trimmed and halved
- 100 g spinach, washed
Directions
- Coat lamb loin in oil, roll in Keen’s Curry Powder pressing the curry powder evenly into the flesh.
- Place the coated lamb in a hot frying pan and cook for 4 minutes on high. Reduce the heat to medium then gently turn the lamb.
- Add the tomatoes and beans to the pan, cook for 4 minutes then remove lamb from the pan and keep warm.
- Add the spinach and toss with the tomatoes and beans until wilted. Plate vegetables and serve with thickly sliced lamb.
Recipe Tip
Allowing the lamb loin to rest before slicing allows the juices to settle and not run resulting in a juicier piece of meat.
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