Fragrant lamb with spinach

    1 hour 45 min

    This enticing curry is warmly spiced rather than fiery hot with chillies. Serve it with basmati rice, chapattis and a fresh tomato and cucumber chutney for a healthy Indian-style meal.

    41 people made this

    Serves: 4 

    • 2 tbsp sunflower oil
    • 2 onions, finely chopped
    • 4 garlic cloves, crushed
    • 5 cm (2 in) piece fresh root ginger, peeled and chopped
    • 1 red chilli, seeded and sliced
    • 2 tsp paprika
    • 2 tsp ground cumin
    • 2 tsp ground coriander
    • 1 tsp ground white pepper
    • ½ tsp ground cinnamon
    • seeds from 8 green cardamom pods, crushed
    • 2 bay leaves
    • ½ tsp salt
    • 200 g (7 oz) Greek-style yogurt
    • 500 g (1 lb 2 oz) lean boneless lamb, cubed
    • 2 large tomatoes, chopped
    • 225 g (8 oz) fresh baby spinach
    • 4 tbsp chopped fresh coriander
    • sprigs of fresh coriander to garnish

    Prep:25min  ›  Cook:1hr20min  ›  Ready in:1hr45min 

    1. Heat the oil in a large saucepan or flameproof casserole. Add the onions, garlic and ginger, and fry for about 15 minutes, stirring frequently, until the onions are golden.
    2. Stir in the chilli, paprika, cumin, coriander, white pepper, cinnamon, crushed cardamom seeds, bay leaves and salt. Stir briefly over a moderate heat, then stir in the yogurt and 150 ml (5 fl oz) water. Add the lamb, mix well and cover the pan. Simmer gently for 1 1/4 hours or until the lamb is tender.
    3. Add the tomatoes, spinach and chopped coriander. Cook for 2–3 minutes, stirring, until the tomatoes have softened slightly and the spinach has wilted. Taste for seasoning and remove the bay leaf. Serve garnished with fresh coriander.

    Some more ideas

    The basic curry sauce in this recipe can be used to cook other meats or vegetables. Cubes of skinless boneless chicken or turkey breast (fillet) are delicious, as are lean boneless pork chops. All of these need only 40 minutes simmering in the sauce. A mixture of vegetables – halved new potatoes, cauliflower florets, sliced carrots and chunks of parsnip – is good too. Use 500 g (1 lb 2 oz) total weight and cook for 30 minutes. * To make a refreshing fresh chutney to serve with the curry, finely chop and mix together 4 plum tomatoes, ½ cucumber, 1 small onion, 1 seeded fresh green chilli and 4 tbsp chopped fresh coriander.

    Plus points

    Onions contain a type of dietary fibre called fructoligosaccarides (FOS), which is also found in chicory, leeks, garlic, Jerusalem artichokes, asparagus, barley and bananas. It is believed to stimulate the growth of friendly bacteria in the gut while inhibiting bad bacteria. * Cardamom is believed to help relieve digestive problems such as indigestion, flatulence and stomach cramps, and it can help prevent acid regurgitation and belching.

    Each serving provides

    B12 * A, B6, C, folate, phosphorus, iron, zinc * B1, B2, E, niacin, calcium, copper, potassium, selenium

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    Reviews in English (6)


    Something else. I found that the meat didn't take on the flavours much, so next time I'm going to slow cook it over 3-4 hours in a casserole dish.  -  24 Aug 2010


    Don't add the yoghurt at all as it separates, tried this recipe twice now. Very weak on the spice front.  -  05 Dec 2017


    Hardly any flavour at all. Waste of ingredients and 2 hours of my time. More spices needed along with a little more kick and wouldn't add the yoghurt so early in the process.  -  03 Sep 2016