Lamb, Potato & Spinach Curry Recipe

Name: Lamb, Potato & Spinach Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon turmeric; 1 (200 g) carton natural yoghurt; 1 lemon, juiced; 1 kg lean lamb fillets, diced; 40 ml vegetable oil; 2 onions, chopped; 2 cloves garlic, crushed; 2 1/2 cm fresh ginger, grated; 1 kg potato, cut into 2.5 cm dice (I would use a red potato); 1 (410 g) can peeled crushed tomatoes; 40 ml tomato paste; salt and pepper; 1 bunch english spinach, trimmed and washed

Servings: persons

2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1 (200 g) carton natural yoghurt
1 lemon, juiced
1 kg lean lamb fillets, diced
40 ml vegetable oil
2 onions, chopped
2 cloves garlic, crushed
2 1/2 cm fresh ginger, grated
1 kg potato, cut into 2.5 cm dice (I would use a red potato)
1 (410 g) can peeled crushed tomatoes
40 ml tomato paste
salt and pepper
1 bunch english spinach, trimmed and washed

1
Combine the coriander, cumin, turmeric, yoghurt and lemon juice in a large bowl and add the lamb.
2
Mix well and cover.
3
Place in the fridge and marinate for at least 3 hours-overnight would be better.
4
heat the vegetable oil in a large saucepan over medium heat and fry the onion, garlic and ginger for 5 minutes or until soft.
5
Add the lamb (and the marinade) and the potatoes, crushed tomatoes and paste.
6
Season with salt and pepper, stir and bring to the boil.
7
Reduce the heat and simmer gently uncovered for 1-1 1/4 hours or until the lamb is very tender.
8
Check and adjust the seasonings if necessary.
9
Add the spinach and simmer for a further 3 or 4 minutes.

1121

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.

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

You need 15 ingredients. The key ingredients include: 2 teaspoons ground coriander, 2 teaspoons ground cumin, 1 teaspoon turmeric, 1 (200 g) carton natural yoghurt, and more.

Yes, Lamb, Potato & 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, Potato & Spinach Curry

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