Spinach and Lamb Curry

Spinach and Lamb Curry


2 people made this

This is a very forgiving curry which always comes out well. It also freezes well and only gets better the next day. Good comfort food.

Cathie Victoria, Australia

Serves: 4 

  • 1/4 cup sunflower oil
  • 2 large onions, sliced
  • 1 teaspoon garlic paste
  • 2 tomatoes, diced
  • 1 teaspoon chilli powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin seeds
  • salt, to taste
  • 500g lamb, cubed
  • 2 cups water
  • 500g fresh spinach

Preparation:20min  ›  Cook:1hour20min  ›  Ready in:1hour40min 

  1. Heat the oil in a saucepan and add the onions. Cook until slightly brown. Add garlic paste and tomatoes and stir. Add chilli powder, turmeric, cumin sees and salt. Stir unti the oil separates out.
  2. Add the lamb and water. Cover and cook over low heat 40 minutes. Add spinach and cook 15 more minutes. Remove the lid and simmer 10 minutes until excess water has evaporated.

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