Olive Magazine
Lamb and Spinach Curry Recipe

Lamb and spinach curry

Published: January 21, 2015 at 11:55 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

A classic lamb and spinach Indian curry – this would make a great economical, and much tastier, alternative to a Friday night take away. Serve with rice or naan

Nutrition:
NutrientUnit
kcal448
fat31.1g
saturates13.8g
carbs11.7g
fibre2.4g
protein31.2g
salt1.03g
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Make this lamb and spinach curry, then check out our lamb bhuna, lamb dhansak, mutton keema and more lamb curry recipes.

Ingredients

  • a small chunk ginger, peeled and chopped
  • 2 cloves garlic, chopped
  • 2 onions, roughly chopped
  • 2 green chillies, sliced
  • 1 tsp ground turmeric
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp chilli powder
  • 600g lamb neck fillet
  • 4 tomatoes, chopped
  • 1 tbsp tomato purée
  • 100g bag spinach, chopped

Method

  • STEP 1

    Put the ginger, garlic and onions in a food processor and whizz to a paste. Heat 1 tbsp oil in a pan then add the paste, green chillies and half a tsp salt and cook for 3-4 minutes until fragrant. Add all the spices and cook for a couple of minutes. Add the lamb and keep cooking and stirring until browned. Stir in the tomatoes, tomato purée and a cup of water then bring to a simmer. Cover and cook for 1 hour. Add the spinach then cook for another 15 minutes. Serve with rice or Indian breads.

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