Lamb and Spinach Curry

Lamb and Spinach Curry


2 people made this

This recipe creates a rich and delicious lamb curry that features spinach. I often double the recipe and freeze leftovers.


Serves: 4 

  • 8 tablespoons ghee
  • 250g onions, diced
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons grated garlic
  • 500g cubed lamb
  • 2 teaspoons ground coriander
  • 2 teaspoons chilli powder
  • 1 teaspoons turmeric
  • 1 teaspoons cumin seeds
  • 1 teaspoons garam masala
  • 100g yoghurt
  • 2 teaspoons salt
  • 300g spinach, diced

Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

  1. Heat the ghee in a large frying pan over medium heat. Add the onions and saute until lightly browned. Add the ginger and garlic then saute for a further 2 to 3 minutes until fragrant.
  2. Add the lamb and increase heat to medium high then cook for 10 minutes. Stir occasionally so the onion mixture does not burn.
  3. Add coriander, chilli powder, turmeric, cumin seeds, garam masala, yoghurt and salt. Reduce heat to medium and simmer for 15 minutes.
  4. Add the spinach to the frying pan and reduce heat to low. Simmer until the spinach has wilted and the lamb is tender. Ensure most of the liquid has evaporated.
  5. Serve immediately with an additional tablespoon of ghee for added richness; if desired.

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