Mince and Spinach Curry
The first time I made this I bought a pack of frozen spinach from a supermarket in Egremont and the girl at the checkout gazed at it curiously (it was the only item) and said, 'Do you know I've worked here three years and you are the first person who's ever bought any from me'...
Spinach
Mince
Tin Tomatoes
Teaspoon of Salt
2 or 3 Cloves of Garlic
Chilli Powder - as much as you like
Teaspoon of sugar
Garam Masala
Onions
Method
Chop and fry onions and the garlic until clear and a little brown, set to one side, brown the mince, then add the spices and stir around until your kitchen smells great, add the onions and salt and the tinned toms, add a little water, simmer for about twenty minutes. Then chop roughly and add your Spinach and simmer for another ten minutes. Serve with some easy to make accompaniments and Papads (a sort of Poppadom).
Indian Accompaniments
Onion Raita
Chop an onion into the finest size you can, add lemon juice, add mint sauce, add finely chopped fresh chilli or two, add salt. Put in the fridge - this benefits being made before you make your curry as it tastes better when the flavours have got to know each other - an hour maybe.
Tomato & Onion Raita - as above but without Mint Sauce, and with chopped fresh Tomato.
Cucumber and Yogurt
Peel the cucumber and chop into small pieces mix with a thick natural yogurt, add salt. Again cool in the fridge.