Lamb Curry with Spinach Recipe

PREP: 20 mins COOK: 90 mins Add to My Favourites

Spice up your life with our delicious lamb curry recipe. Perfect for bulk cooking, it’s ideal for bunging in the freezer and enjoying on those nights you have nothing planned. The added spinach makes this a lean, green taste machine.

10 Ratings

Ingredients

SERVES 4

  • 1 kg lamb shoulder, neck fillet or leg, cut into 2.5cm cubes
  • 2 tbsp rapeseed or sunflower oil
  • 1 onion, chopped
  • Salt and pepper
  • 2 garlic cloves, chopped
  • 2.5 cm piece fresh ginger, peeled and chopped
  • 1 bay leaf
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cardamom seeds, crushed
  • Pinch ground cloves
  • Pinch cayenne pepper
  • 2 level tbsp flour
  • 200 g baby spinach
  • 125g pot natural yoghurt 

Method

STEP 1

Heat the oil in a large non-stick pan, season the lamb and brown for 3-4 mins. Remove from pan and set aside. 



STEP 2

Add the onion, garlic, ginger and spices to the same saucepan and cook for 2 mins. Sprinkle on the flour, stir for 1 min, then add 250ml water. Stir again, then return the meat to the pan with the bay leaf.



STEP 3

Cover, reduce the heat and simmer for 1½ hours.



STEP 4

Remove from the heat and add the spinach. Stir until wilted. Add the yogurt and adjust the seasoning.



STEP 5

Serve hot with basmati rice and a tomato salad.

How did it taste?