Name: Indian Lamb Chop Curry with Tomatoes, Spinach & Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 1 ½ cups basmati rice; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ small pkgs grape tomatoes; 12 lamb loin chops; 1 ½ limes; 2 ¼ cups plain Greek yogurt; 1 ½ medium red onions; black pepper; chili powder; cornstarch; curry powder; extra virgin olive oil; salt

Indian Lamb Chop Curry with Tomatoes, Spinach & RiceIndian Lamb Chop Curry with Tomatoes, Spinach & Rice — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

1 ½ cups basmati rice

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ small pkgs grape tomatoes

12 lamb loin chops

1 ½ limes

2 ¼ cups plain Greek yogurt

1 ½ medium red onions

black pepper

chili powder

cornstarch

curry powder

extra virgin olive oil

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, peel and mince ginger and garlic. Place both in a large bowl.

Zest and juice limes into the bowl with the ginger and garlic. Add yogurt and spices, then whisk to combine the marinade. Add lamb chops, turn to coat, and set aside.

Halve grape tomatoes. Place in a medium bowl.

Peel, halve, and slice onions crosswise into thin half-moons. Add to the bowl with the tomatoes.

Preheat a large pot over medium heat.

While the pot heats up, wipe excess marinade from chops, then transfer to a plate. (Reserve bowl with marinade for later use.)

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches, add chops and cook until golden and almost cooked through, about 2 minutes per side. Remove to a clean plate and set aside. (Reserve pot with cooking juices for next step.)

Return pot to medium heat. Add tomatoes and onions; cook, stirring occasionally, until starting to soften, 4-5 minutes.

Meanwhile, add water and cornstarch to the bowl with the reserved marinade, then whisk to combine.

When the tomatoes and onions are done, reduce heat to low. Add yogurt marinade to the pot (adjusting heat as needed to ensure the yogurt does not split). Cook, stirring constantly, until sauce thickens, 4-5 minutes.

Add spinach to the pot in handfuls, waiting for it to wilt slightly before adding the next handful.

Return lamb chops to the pot, turning to coat in sauce. Continue to cook until chops are cooked through, about 2 minutes. Remove from heat.

To serve, divide rice and lamb chop curry between plates or bowls. Enjoy!

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