Lamb curry with spinach

Prep: 20 mins
Cook: 90 mins
Lamb curry with spinach
Because curries are our favourite weeknight dinners! 

1 kg 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

2½ 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

200g baby spinach leaves

125g natural yoghurt

Salt and black pepper

Heat the oil in a large non-stick pan, season the lamb and brown for 3-4 minutes. Remove from pan and set aside.

Add the onion, garlic, ginger and spices to the same saucepan and cook for 2 minutes. Sprinkle on 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. 

Serves
4

Preparation Time
20 minutes

Cooking Time
90 minutes

Main ingredients
Vegetables, Lamb, Spice

Recipe Type
Dinner, Easy, Family Dinners, One Pot

Cuisine
Indian

Special Info
Nut free, Egg free

Level of Difficulty
Easy

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