Lamb And Spinach Curry Recipe

Name: Lamb And Spinach Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g lean diced lamb; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon garlic powder; 1 tablespoon garam masala; 1 teaspoon chili powder; 2 teaspoons ground turmeric; 25 ml white vinegar; 50 ml vegetable oil; 1 large onion, sliced; 3 cm fresh ginger, finely chopped; 1 large red chile, deseeded and chopped; 1 tablespoon crushed garlic; 150 g tomato paste; 500 ml stock; 2 large ripe tomatoes, diced; 1 bunch fresh coriander; 1/2 lemon; salt; pepper; 100 g Baby Spinach; 250 g natural yoghurt; 1 bunch of fresh mint, chopped

Servings: persons

700 g lean diced lamb
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon garam masala
1 teaspoon chili powder
2 teaspoons ground turmeric
25 ml white vinegar
50 ml vegetable oil
1 large onion, sliced
3 cm fresh ginger, finely chopped
1 large red chile, deseeded and chopped
1 tablespoon crushed garlic
150 g tomato paste
500 ml stock
2 large ripe tomatoes, diced
1 bunch fresh coriander
1/2 lemon
salt
pepper
100 g Baby Spinach
250 g natural yoghurt
1 bunch of fresh mint, chopped

1
Place the diced lamb in a bowl; add all the dried spices and white vinegar and toss through.
2
In a large saucepan, heat the oil and fry the onion, fresh ginger, fresh chilli and crushed garlic.
3
When lightly browned, add the marinated lamb and stir well until lamb has begun to fry.
4
Add the tomato paste, stock, diced tomatoes and the juice of 1/2 the lemon, season well with salt and pepper.
5
Bring to the boil, stirring occasionally, and then reduce to a gentle simmer.
6
Chop the coriander stems and add to the curry.
7
Simmer for approximately 1 hour, taking care to stir every 10 minutes or so to prevent sticking.
8
When all the liquid has almost evaporated and the curry has thickened, add the spinach and natural yoghurt and stir through.
9
Sprinkle over chopped coriander leaves and mint and serve with Basmati rice.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 700 g lean diced lamb, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon garlic powder, and more.

Yes, Lamb And Spinach Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb And Spinach Curry

How did you like this recipe?

Frequently Asked Questions