This website uses cookies and similar technology to collect and analyse information about the users of this website. Learn more about cookies.

A tasty message from Europe!
Lamb Curry with Spinach Lamb Curry with Spinach

Lamb Curry with Spinach

Recommend this recipe

Share this recipe:

Perfect for bulk cooking, it’s ideal for bunging in the freezer and enjoying on those nights you have nothing planned.

Preparation: 20 mins 
Cooking: 90 mins
Ingredients

Ingredients to serve 4

•    1kg lamb shoulder, neck fillet or leg, cut into 2½ cm cubes
•    2 tbsp rapeseed or olive oil
•    1 onion, peeled and finely diced
•    2 garlic cloves, peeled and crushed
•    2½cm 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 tbsp flour
•    200g baby spinach leaves
•    125g natural yoghurt 
•    250ml water
•    Salt and black pepper

Method
  • Heat the oil in a large non-stick pan, season the lamb and brown for 3-4 mins.   Remove from pan and set aside.
  • Add the onion, garlic, ginger and spices to the same saucepan and cook for 2 mins. Sprinkle in the flour, stir for 1 minute, then add 250ml water. Stir again, then return the meat to the pan with the bay leaf.
  • Cover, reduce the heat and simmer for 1½ hours.
  • Remove from the heat and add the spinach. Stir until wilted. Add the yogurt and adjust the seasoning.
  • Serve hot with basmati rice and a tomato salad.

Recommend this recipe

Share: