i find it very annoying when recipes on here use a curry paste. surely you could add a simple paste method, or at a push give both options

Really easy to make and tasted great - I added mushrooms which worked well. My husband who usually only eats takeaway curry loved it.

Really nice dish, decided to cook it in the oven after the initial bring to simmer stage 160*c for the 15 minutes, as needed the hob space for more hands on dishes... It did dry out a bit but once the spinach wilted in the steam this made the rice lovely & moist again... Yum yum!

So easy and fuss free. This works really well with leftover roast lamb, frozen peas and mushrooms, if no spinach.
The timings and proportions are spot on, you can spice it up if you want - I ground my own spices and browned an onion to start with, added some saffron and cinnamon stick with the stock and rice. Oh, and make your own stock from the lamb leftovers if you can be bothered; a sprinkle of garamasala when you stir in the peas for the last 5 min works well, too. I will definitely make endless variations based on this, it will be fun!

Somewhat sceptical before the recipe, but turned out to be brilliant. Used Patak's balti paste and brown basmati rice. Took a bit longer, but worked just fine.

Really easy to make, I used frozen peas instead of the spinach. Will definitely make again.

really nice i added some onion and chilli to give it a kick and was very impressed, its something i will keep making as its soo easy

I don't eat white rice, would this work with brown rice if cooked for longer? :)

Fried off an onion and used jalfrezi paste, veg stock and peas. Fab with cold roast lamb. Going to try with chicken too, sooooooo easy!!!

Really quick and easy. I added some roughly chopped spring onions, baby sweetcorn and a generous pinch of fenugreek powder. I cooked it for some friends who really enjoyed it. I also added a saag aloo, a saag pienaar and some Indian breads. Next time I will add a red chilli just for another layer of flavour. A good tip is not too over cook the spinach at the end - if you catch it right then you get a lovely fresh feel to each mouthful. 3-4 minutes ought to be enough for the spinach.

such an easy recipe but super tasty. i added some extra veg just to increase the veg count and used left over lamb from our christmas dinner. will definitely make again.

I must have missed a trick. Followed the recipe precisely. This dish only tasted of boiled lamb and was awful. Confused as to how so many have found it successful and there are hardly any ingredients! I used a balti paste. Any tips would be most welcome as it would be a useful one to master.

Have made this several times with leftover roast lamb and can recommend it. Nice with cucumber and yogurt raita.

This recipe was very tasty and easy to do. I shall definatly serve it again. We used broccoli as none of us are that keen on spinach.

Didn't work for me, not enough stock, basmati wasn't nice and fluffy like the picture, flavour wasn't great. Maybe it was my ingredients!

Made this last night,added finely chopped fresh green chilli before adding spinach and served with raita mango and naan -really tasty

I had a rice cooker for xmas and i was wondering if i could cook the meat in the paste in a sauce pan first then transfer it all to the rice cooker?

Quick, easy and delicious. Enjoyed by adults and kids alike. Didn't have curry paste so used medium curry powder instead and it was fine.

Lamb wasn't very tender although flavours were good.

My 10 year old suggested that the spinach be shredded, and then both her and her 7 year old sister ate it spinach and all. Great, quick, easy healthy midweek meal.