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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Lamb, Potato & Spinach Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions