Slow-Cooked Lamb and Spinach Curry Recipe

Name: Slow-Cooked Lamb and Spinach Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 2 large onions, sliced; 1 3/4-inch piece of ginger, peeled and grated; 6 cloves of garlic, crushed; 3/4 teaspoon chili powder; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 3/4 pound lamb shoulder, chopped into 1 1/4-inch cubes; 14-ounce can of good-quality plum tomatoes; 1 tablespoon tomato paste; 1 1/2 teaspoons salt; 1 pound fresh baby spinach

Servings: persons

3 tablespoons canola oil
2 large onions, sliced
1 3/4-inch piece of ginger, peeled and grated
6 cloves of garlic, crushed
3/4 teaspoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 3/4 pound lamb shoulder, chopped into 1 1/4-inch cubes
14-ounce can of good-quality plum tomatoes
1 tablespoon tomato paste
1 1/2 teaspoons salt
1 pound fresh baby spinach

1
Put the oil in a heavy-bottomed, lidded casserole dish on a medium heat.
2
When it's hot, add the onions and fry for 10 to 12 minutes, until soft, golden, and starting to brown.
3
Add the ginger and the garlic and cook for another 4 to 5 minutes, stirring.
4
Add the chili, cumin, and coriander, and follow with the diced lamb.
5
When the lamb pieces have colored all over, add the plum tomatoes, pouring them into the pan with one hand and breaking them up with the other, then the tomato paste and the salt.
6
Stir well.
7
Fill the tomato can with half as much water (3/4 cup) and add that to the dish.
8
Give it a final stir and bring the mixture to a boil, then cover with the lid and turn the heat down low.
9
Simmer for around 1 1/4 hours, or until the meat is soft and tender.
10
When you're happy with the tenderness of the meat, add the spinach to the pot in batches and cook until just wilted.
11
Leave the lid off to reduce the sauce to your desired consistency, then take off the heat.
12
This is especially good with a steaming bowl of caramelized onions and jeera rice.

848

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 12 ingredients. The key ingredients include: 3 tablespoons canola oil, 2 large onions, sliced, 1 3/4-inch piece of ginger, peeled and grated, 6 cloves of garlic, crushed, and more.

Yes, Slow-Cooked 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.

Slow-Cooked Lamb and Spinach Curry

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