The recipes were both from Good Food, which always offers a good range of recipes. For the lamb and spinach curry I used 400g lamb rather than 600g and doubled the amount of spinach, but other than that I kept to the recipe. It had a good amount of heat, but maybe could have done with some extra cumin, coriander and turmeric. By not using an oily paste and adding plenty of spinach it tasted a lot fresher than your average curry. I only made half the lentil recipe, as I just wanted it as a side dish. I added twice the amount of water and cooked them for a hour until they were really soft, I also added a teaspoon of madras curry paste to spice them up a little.
Both dishes were really tasty and simple to make, it's well worth buying your own spices although I do still think you can make a great curry if you use a good paste. The left over lentils made a quick and easy Monday night meal, with some naan bread for dipping.
Lamb curry cooking:
Amazing lentil curry:
Finished lamb curry:
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