Lamb and spinach curry

    Lamb and spinach curry


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    About this recipe: This thick, creamy and moderately spicy lamb and spinach curry takes some time and effort, but it is well worth it for the satisfying and flavourful final result.

    Serves: 6 

    • For the curry paste
    • 1 medium onion, chopped
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon coriander seeds
    • 2 tablespoons paprika
    • 1 teaspoon ground pepper
    • 3 spring onions
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 8 cloves garlic
    • 1 teaspoon ground cardamom
    • 2 teaspoons cumin
    • 1 handful spinach leaves
    • For the curry
    • 2 tablespoons sunflower oil
    • 900g boneless leg of lamb, diced
    • 1 bay leaf
    • 2 medium tomatoes, roughly chopped
    • 1 (400g) tin coconut milk
    • 2 handfuls spinach leaves

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

      For the curry paste:

    1. In a food processor combine all of the ingredients for the curry paste and blend until smooth.
    2. For the curry:

    3. In a wok over a high heat, warm the oil and add the lamb. Cook and stir for 5 to 6 minutes until browned on all sides. Stir in the curry paste and mix well to coat then allow to cook for 3 minutes, stirring continuously. Add the bay leaf, chopped tomato and coconut milk and cook covered at a simmer for 45 minutes.
    4. Check the curry occasionally and give a good stir. Remove the cover and continue to cook for a further 15 to 25 minutes until the lamb is tender and the sauce is thick and creamy. Just prior to serving, remove the bay leaves then stir through two good handfuls of fresh spinach and cook until wilted. Serve immediately.
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