Spicy Lamb and Spinach

Ingredients

• 300 g lamb loin
• 1 tbsp Keens Curry
• 1 tbsp oil
• 4 small tomatoes, quartered
• 20 green beans, trimmed and halved
• 100 g spinach, washed

Method

1. Coat lamb loin with Keens Traditional Curry Powder and oil, pressing the curry powder evenly into the flesh.
2. 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.
3. Add the tomatoes and beans to the pan, cook for 4 minutes, then remove the lamb from the pan and keep warm.
4. Add the spinach, toss with the tomatoes and beans until wilted, then plate the vegetables. Slice the lamb thickly and serve slices over the vegetables.