This curry delivers bold, warming spices with melt-in-your-mouth lamb. The spinach adds freshness and balance to the richness of the meat. It is a satisfying dish that tastes even better the next day, making it ideal for meal prep or family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Lamb, cut into chunks
Fresh spinach
Onion, finely chopped
Tomatoes, chopped or pureed
Garlic, minced
Ginger, grated
Oil or ghee
Cumin seeds
Turmeric powder
Red chili powder
Coriander powder
Garam masala
Salt
Water or stock
Fresh coriander leaves for garnish
Directions
Heat oil or ghee in a large pot over medium heat.
Add cumin seeds and let them sizzle.
Add chopped onions and cook until golden brown.
Stir in garlic and ginger, cooking until fragrant.
Add tomatoes and cook until softened and the oil starts to separate.
Add turmeric, chili powder, coriander powder, and salt. Mix well.
Add lamb pieces and cook until browned on all sides.
Pour in water or stock, cover, and simmer until the lamb becomes tender.
Once the lamb is nearly cooked, add the spinach and stir until wilted and combined.
Cook for a few more minutes to allow the flavors to blend.
Sprinkle garam masala and mix gently.
Garnish with fresh coriander leaves and serve hot.
Use lamb mince instead of chunks for a quicker version.
Add cream or yogurt for a richer, smoother curry.
Include potatoes for a more filling dish.
Use frozen spinach if fresh is not available.
Add whole spices like cinnamon or cardamom for extra aroma.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over low heat or in the microwave, adding a splash of water if needed.
This curry freezes well for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
What cut of lamb is best?
Shoulder or leg cuts work well as they become tender when slow-cooked.
Can I use frozen spinach?
Yes, frozen spinach is a convenient alternative.
How do I make the lamb more tender?
Cook it slowly over low heat for a longer time.
Is this curry spicy?
It can be adjusted by controlling the chili powder.
Can I make it ahead of time?
Yes, the flavors improve after resting.
Can I use a pressure cooker?
Yes, it reduces cooking time significantly.
What can I serve with this curry?
It pairs well with rice, naan, or roti.
Can I add yogurt?
Yes, yogurt adds a tangy richness.
How do I thicken the curry?
Simmer uncovered or blend part of the sauce.
Can I use other greens?
Yes, kale or mustard greens can be used as substitutes.
Conclusion
Lamb and Spinach Curry is a comforting and flavorful dish that combines tender meat with nutritious greens and aromatic spices. It is a versatile recipe that is perfect for both everyday meals and special occasions.
A rich and aromatic lamb and spinach curry recipe made with tender slow-cooked lamb and fresh spinach in a spiced gravy. This hearty Indian-style curry is full of bold flavors and perfect for a comforting family meal.
Author:Catherine
Prep Time:15 minutes
Cook Time:1 hour 15 minutes
Total Time:1 hour 30 minutes
Yield:4–6 servings
Category:Main Course
Method:Stovetop
Cuisine:Indian-Inspired
Diet:Gluten Free
Ingredients
700g lamb, cut into chunks
4 cups fresh spinach (or 300g frozen spinach)
1 large onion, finely chopped
2 medium tomatoes, chopped or pureed
3 cloves garlic, minced
1-inch ginger, grated
3 tbsp oil or ghee
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp coriander powder
Salt, to taste
2 cups water or stock
½ tsp garam masala
Fresh coriander leaves, chopped (for garnish)
Instructions
Heat oil or ghee in a large pot over medium heat.
Add cumin seeds and let them sizzle.
Add chopped onions and sauté until golden brown.
Stir in garlic and ginger, cooking until fragrant.
Add tomatoes and cook until softened and oil begins to separate.
Mix in turmeric, chili powder, coriander powder, and salt.
Add lamb pieces and cook until browned on all sides.
Pour in water or stock, cover, and simmer for 60–75 minutes until lamb is tender.
Add spinach and cook until wilted and well combined.
Simmer for another 5–10 minutes to blend flavors.
Sprinkle garam masala and mix gently.
Garnish with fresh coriander and serve hot.
Notes
Slow cooking ensures tender, flavorful lamb.Frozen spinach can be used—thaw and drain excess water first.Adjust spice levels to suit your taste.Add a little water when reheating if the curry thickens.
