Does your dog drool when you eat a take-away or bring back a doggie bag from your favourite Indian restaurant? Dogs love a little spice in their life and this mild curry is a perfect option.
Makes 10 portions
Preparation time: 20 minutes
Cooking time: 18-20 minutes
2 tablespoons olive oil
500 g (1 lb) minced or diced lamb
1 tablespoon fresh coriander leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
3-4 carrots, chopped
400 g (13 oz) canned chopped tomatoes
50 g (2 oz) fresh or frozen peas
350 ml (12 fl oz) homemade chicken stock or water
2 teaspoons cornflour, diluted in 100 ml (31/2 fl oz) cold water
50 g (2 oz) spinach leaves
1 rosemary sprig, finely chopped
200 g (7 oz) cooked brown basmati rice or quinoa
1 Heat the oil in a nonstick frying pan. Fry the lamb and spices for 3 minutes until lightly browned. Add the carrots, tomatoes, peas and chicken stock or water, then stir in the cornflour mixture and simmer over a medium-low heat for 5 minutes.
2 Add the spinach and rosemary and continue simmering for a further 10 minutes or until the meat is cooked through. Remove from the heat and fold in the brown rice or quinoa. Leave to cool.
3 Divide the mixture into 200-g (7-oz) portions and seal in freezer bags. Freeze until required, or up for to 3 months. Defrost a portion overnight in the refrigerator to serve.
Tip: Substitute the lamb for chicken, if you dog prefers it, and try different types of vegetables.