Lamb Curry Recipe with Spinach and Cashew

Creamy lamb, spinach and cashew curry

  • serves 4
  • Easy

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


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



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

To serve

  • rice
  • naan bread


  • 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.

Nutritional Information

  • Kcals 512
  • Fat 38.3g
  • Saturates 17.4g
  • Carbs 9.2g
  • Sugars 5.3g
  • Fibre 3.6g
  • Protein 30.8g
  • Salt 0.4g