Lamb and Spinach Curry

    1 hour 10 minutes

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

    8 people made this

    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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    Reviews in English (3)


    A tasty one. Just went a pinch of salt. Care needed to ensure the lamb is nice and tender. I added the yoghurt to the curry I wanted to eat. Stored it longer term yoghurt-less. Delicious second time round  -  02 Nov 2011  (Review from Allrecipes UK & Ireland)


    We will be making this again! Really tasty and easy to do. I started it in the frying pan and then popped it in the slow cooker on high for 3 hours. Realised I'd forgotten the salt so just stirred a pinch in when I put everything in slowcooker.  -  13 Mar 2018  (Review from Allrecipes UK & Ireland)


    This was beautiful, I didn't have any plain yoghurt so I swapped for sour cream, a tiny bit of single cream and four big tablespoons of Greek honey yoghurt as that was all I had in!  -  18 Oct 2013  (Review from Allrecipes UK & Ireland)