Caribbean spiced lamb and spinach

    4 hours

    A tasty, warming dish that has lots of healthy vegetables and due to the slow cooking of a cheaper cut of lamb is not costly.

    London, England, UK
    1 person made this

    Serves: 2 

    • 450g (1 lb) stewing lamb on the bone, cut into serving pieces
    • 1/2 teaspoon paprika
    • 1 teaspoon ground ginger
    • 1/2 teaspoon dried thyme
    • 1 tablespoon olive oil
    • 2 cloves garlic, finely chopped
    • 1 onion, finely chopped
    • 1/2 red chilli, finely chopped
    • 1 tomato, skinned, seeded and chopped
    • 1 tablespoon tomato puree
    • 250ml meat stock, or water
    • 1/2 red pepper, chopped into 1cm squares
    • 75g (3 oz) fresh spinach, finely chopped
    • salt and pepper to taste

    Prep:20min  ›  Cook:1hr40min  ›  Extra time:2hr marinating  ›  Ready in:4hr 

    1. Sprinkle lamb with paprika, ginger and dried thyme. Leave covered for at least 2 hours (ideally leave in fridge overnight).
    2. Heat oil in a pan, add garlic and onion, fry until onion is soft and just starting to colour.
    3. Add the lamb to the pan, stir over a medium heat until lamb is browned. Add chilli, tomato and tomato puree. Stir and cook over low heat for about 5 minutes.
    4. Add stock, cover and simmer for 1 hour at least (the longer and slower you can cook this meat the better).
    5. Add red pepper and simmer for further 15 minutes.
    6. Taste and season, turn heat up and add spinach, mix well and cook uncovered for 3 minutes.
    7. Adjust seasoning and serve hot on either a bed of white rice or mashed potato.


    Finely chopped root ginger can be used. Reduce ground ginger by half and add 1/2 inch of finely chopped ginger at same time as garlic and onions.

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