Olive Magazine
Lamb Curry Recipe with Spinach and Cashew

Creamy lamb, spinach and cashew curry

Published: June 22, 2017 at 2:59 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

With hints of spice, our curry is a great way to liven up your week. Super creamy, nutty and low in calories, this recipe is perfect for a simple family dinner

Nutrition:
NutrientUnit
kcal512
fat38.3g
saturates17.4g
carbs9.2g
sugars5.3g
fibre3.6g
protein30.8g
salt0.4g
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Try this creamy lamb curry, then check out our lamb bhuna, lamb dhansak, mutton keema and more lamb curry recipes.

Try this creamy lamb curry, then check out our lamb bhuna, lamb dhansak, mutton keema and more lamb curry recipes.

Ingredients

  • 50g cashew nuts
  • vegetable oil
  • 1 tsp yellow mustard seeds
  • 1 tsp cumin seeds
  • 1 large onion, halved and sliced
  • 2 green chillies, sliced
  • finely grated to make 2 tbsp ginger
  • 2 cloves garlic, crushed
  • a good pinch dried red chilli flakes
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 500g lamb leg steaks, cubed
  • 400g tin half-fat coconut milk
  • 200ml chicken stock
  • 150g spinach, chopped

To serve

  • rice
  • naan bread
  • 50g cashew nuts
  • vegetable oil
  • 1 tsp yellow mustard seeds
  • 1 tsp cumin seeds
  • 1 large onion, halved and sliced
  • 2 green chillies, sliced
  • finely grated to make 2 tbsp ginger
  • 2 cloves garlic, crushed
  • a good pinch dried red chilli flakes
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 500g lamb leg steaks, cubed
  • 400g tin half-fat coconut milk
  • 200ml chicken stock
  • 150g spinach, chopped

To serve

  • rice
  • naan bread

Method

  • STEP 1

    Put the cashew nuts in a bowl and pour boiling water over them.

  • STEP 2

    Heat 1 tbsp oil in a frying pan, then add the mustard and cumin seeds and cook for a few minutes until they start to pop.

  • STEP 3

    Add the onion, green chillies and a good pinch of salt and fry until softened.

  • STEP 4

    Add the ginger, garlic, chilli flakes and the rest of the spices and cook for a couple of minutes.

  • STEP 5

    Stir in the lamb steaks and fry, stirring for a few minutes until they’re browned all over.

  • STEP 6

    Drain the cashews and whizz in a blender with the coconut milk.

  • STEP 7

    Pour into the pan with the lamb and add the chicken stock. Cover and simmer for 1 hour, or until the lamb is tender.

  • STEP 8

    Add the spinach and cook uncovered for another 10 minutes (turn up the heat if you want a thicker sauce).

  • STEP 9

    Serve with rice and naan bread.

  • STEP 10

    Put the cashew nuts in a bowl and pour boiling water over them.

  • STEP 11

    Heat 1 tbsp oil in a frying pan, then add the mustard and cumin seeds and cook for a few minutes until they start to pop.

  • STEP 12

    Add the onion, green chillies and a good pinch of salt and fry until softened.

  • STEP 13

    Add the ginger, garlic, chilli flakes and the rest of the spices and cook for a couple of minutes.

  • STEP 14

    Stir in the lamb steaks and fry, stirring for a few minutes until they’re browned all over.

  • STEP 15

    Drain the cashews and whizz in a blender with the coconut milk.

  • STEP 16

    Pour into the pan with the lamb and add the chicken stock. Cover and simmer for 1 hour, or until the lamb is tender.

  • STEP 17

    Add the spinach and cook uncovered for another 10 minutes (turn up the heat if you want a thicker sauce).

  • STEP 18

    Serve with rice and naan bread.

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