Indian Lamb and Spinach Curry

Indian Lamb and Spinach Curry


1 person made this

This warming lamb curry is the perfect winter dish and contains carrots, turnips and spinach. It is quite rich and spicy and great with roti.

Serves: 4 

  • 1/3 cup ghee
  • 2 teaspoons cumin seeds
  • 2 teaspoons cloves
  • 2 large onions, diced
  • 50g garlic, diced
  • 40g fresh ginger, diced
  • 2 teaspoons chilli powder
  • 1 teaspoon turmeric
  • 2 teaspoons salt
  • 1 kg lamb, cubed
  • 4 green chillies, slit
  • 150g turnips, diced
  • 150g carrots, diced
  • 1 1/4 cups water
  • 200g tomatoes, diced
  • 400g spinach, sliced
  • 1 1/2 teaspoons mixed spice

Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

  1. Heat the ghee in a heavy frypan and add the cumin seeds and cloves. When they crackle, add onions and saute until golden. Add garlic and ginger and saute 3 more minutes.
  2. Add the chilli powder, turmeric and salt. Stir 2 minutes. Add lamb and cook 6 minutes or until lamb is just starting to brown.
  3. When most of the liquid has evaporated, add the green chillies, carrots and turnips. Stir. Add the water. Cover and cook until lamb is nearly done.
  4. Add the tomatoes and cook 10 minutes. Stir in the spinach and cook 3 more minutes. Sprinkle with mixed spice, check for seasoning, and serve.

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