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Lamb Curry with Spinach Lamb Curry with Spinach

Lamb Curry with Spinach

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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 to serve 4

1 kg lamb shoulder, neck fillet or leg, cut into 2.5cm cubes

2 tbsp rapeseed or sunflower oil

1 onion, chopped

Salt and pepper

2 garlic cloves, chopped

2.5 cm 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 level tbsp flour

200 g baby spinach

125g pot natural yoghurt

  • 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 on the flour, stir for 1 min, 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