Lamb Cutlet and Spinach Curry With Coconut Bananas

Name: Lamb Cutlet and Spinach Curry With Coconut Bananas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tablespoon olive oil; 12 lamb cutlets, Frenched; sea salt; ground pepper; 1 onion, finely sliced; 2 garlic cloves, crushed; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 tablespoon mild curry powder; 1 tablespoon grated fresh ginger; 5 cups tomatoes (canned or fresh); 1 banana, diagonally sliced; 1 tablespoon fresh lemon juice; ¼ cup shredded coconut; 1 cup baby spinach leaves; 4 cups cooked brown rice, to serve

Servings: persons

½ tablespoon olive oil
12 lamb cutlets, Frenched
sea salt
ground pepper
1 onion, finely sliced
2 garlic cloves, crushed
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon mild curry powder
1 tablespoon grated fresh ginger
5 cups tomatoes (canned or fresh)
1 banana, diagonally sliced
1 tablespoon fresh lemon juice
¼ cup shredded coconut
1 cup baby spinach leaves
4 cups cooked brown rice, to serve

1
Heat the oil in a deep frying pan over a medium-high heat.
2
Season the lamb with salt and pepper.
3
In batches, cook the lamb for 1 minute each side or until golden.
4
Set aside.
5
Add the onion and garlic to the pan and cook for 3-4 minutes or until golden.
6
Add the turmeric, cumin, curry powder and ginger and cook, stirring for 30 seconds until aromatic.
7
Return the lamb to the pan along with the tomatoes and 1 cup of water.
8
Reduce the heat to low and simmer very gently for 20-25 minutes or until lamb is tender.
9
Season with salt and pepper.
10
Combine the banana and lemon juice.
11
Place the coconut on a plate.
12
Toss the banana in the coconut to coat.
13
Stir the spinach into the curry.
14
Serve with the coconut bananas and brown rice.

1740

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ½ tablespoon olive oil, 12 lamb cutlets, Frenched, sea salt, ground pepper, and more.

Yes, Lamb Cutlet and Spinach Curry With Coconut Bananas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!