Ingredient 12 - Paneer Cheese

Paneer cheese is of Asian origin, most commonly used in northern India, Pakistan and Bangladesh.  It is a firm cheese that has not been aged, and is set by curdling heated milk with lemon juice or vinegar.

Paneer cheese is delicious in spinach or pea based curries, and what’s more, it is lacto-vegetarian friendly!

If you prefer a creamier curry then replace the water in this recipe with some pouring cream.

Lamb, Spinach and Paneer Cheese Curry

Serves 6

Cooked leftover lamb – around 1 cup, chopped

1 bunch of silverbeet

1 brown onion

2 green chillis

1 tsp minced garlic

1 tsp minced ginger

2 tsp garam masala

1 tsp ground coriander

1 ½ tsp cumin seeds

1 tin chopped tomatoes

½ cup water

200g block Paneer cheese

• Trim the white stalks off the silverbeet. Place the leaves in a medium saucepan and pour in enough boiling water to cover them. Gently simmer over low heat for 10 minutes. Drain well under cold water.
• Finely slice the silverbeet, or alternatively place in a blender and process until smooth.
• Dice the onion and green chillis.
• Heat the olive oil in a deep frypan over medium heat. Add the onion, garlic and ginger and gently sauté until onions are soft. Then add the spices and fry until fragrant.
• Add the lamb and stir until coated in spices and onion.
• Pour in the tinned tomatoes and water, and stir through the spinach mixture. Simmer for 15 minutes.
• Gently stir in the cubes of Paneer cheese to ensure the cheese has mixed through the curry and further simmer for 15 minutes.
• Season well and serve up with steamed rice, chopped mint and green chilli.