Lamb & spinach curry

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• skids82

  09 January 2012

  skids82 rated this recipe

  

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• carnation

  13 January 2012

  carnation commented on this recipe

  could i use chicken in this one or beef !!

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• Wayne

  14 January 2012

  Wayne rated and commented on this recipe

  

  Really enjoyed this Doulbled up on everything added extra Chillies , parboiled cubed spuds and precooked Cailiflour about 5 mins from the end Uncovered it to thicken up slightly for the last ten mins Made enough for 6 with rice One slight Criticism - took me a lot longer than 5 mins to prepare everything - maybe it was the wine i was drinking whilst doing it ! Excellent

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• SB

  16 January 2012

  SB rated and commented on this recipe

  

  Really, lovely recipe. Will definitely have again. We found it had just the right amount of heat without having to add anything extra, but can understand people spicing it up if they love a HOT curry. I also added about double the amount of spinach than stated.

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• Stevie B

  16 January 2012

  Stevie B rated and commented on this recipe

  

  It's a decent recipe, but it does need plenty of salt and for the mixture to be cooked for at least an hour for everything to come together. We found it pretty bland near the end of cooking so added a few traditional curry ingredients. If we make again, we'd add these at the beginning of cooking: a few cloves, a few cardamon pods, a cinnamon stick. I would add another clove or two of garlic as well, and more ginger.

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• skeldie

  18 January 2012

  skeldie rated this recipe

  

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• The Curry King

  22 January 2012

  The Curry King rated and commented on this recipe

  

  If you love hot meaty gravy then you will surely love this recipe. If not, don't bother.

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• Wiedehopf

  23 January 2012

  Wiedehopf rated and commented on this recipe

  

  very simple, excellent taste, did not go watery on me. best to add the spinach just 10-15 mins before its done, after drying the leaves? highly recommended. even goulash grade lamb is very tender after 1.5 hours.

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• Ciaobella13

  30 January 2012

  Ciaobella13 commented on this recipe

  Gorgeous curry recipe! I used left over lean roast lamb about 300g and a tin of chopped tomatoes. Sauce was rich, spicy and thick. I am on weight watchers and worked out at only 3 pro points which is great as so tasty and filling. Served with a spicy cauli curry, tomato and onion salad and nan bread. Will become a family favourite for sure

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• Ruth

  01 February 2012

  Ruth rated and commented on this recipe

  

  delicious and easy - might add lentils next time

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• Ellie

  07 February 2012

  Ellie rated and commented on this recipe

  

  I have to say that this is one of the best lamb curries I have made and definately one of the most authentic. I also added lentils and half a tin of chopped tomatoes instead of fresh. Also used larger quantities of spices, I think I added too much water but will remedy that next time as will certainly be making this again. Husband loved it and he is quite fussy when it comes to curries!!

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• Sharon

  10 February 2012

  Sharon rated and commented on this recipe

  

  I LOVED THIS! It was so easy. I've done far more complex curries that haven't been as tasty. I forgot the chilli powder so added it at the end. I also added some garam masala. I used some overripe cherry toms that needed using and some horrible supermarket flavourless ones. I cooked it the day before I was serving so that the lamb could take the flavours on. Reheated and then added the spinach. Would definitely do again, although not a cheap dish due to the extortionate price of lamb neck fillet. Served with rice and nan.

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• wilcook

  14 February 2012

  wilcook rated and commented on this recipe

  

  Yawn!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1

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• T.Mohan

  03 March 2012

  T.Mohan rated and commented on this recipe

  

  Loved it! The lamb was tender, the flavours perfect. A great Saturday night indulgence dish! Can't wait to cook it again!

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• sean campbell

  04 March 2012

  sean campbell commented on this recipe

  Excellent curry really tasty, added extra garlic and ginger and put the green chillies in processer.Mixed in garam masala and used tinned tomatoes instead of fresh. Slow cooked for 3 hours in bottom aga, have cooked twice and would recommend.

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• Michael

  04 March 2012

  Michael rated and commented on this recipe

  

  wow, this is really delicious excellent recipe thanks

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• mitchity40

  04 March 2012

  mitchity40 rated and commented on this recipe

  

  I cooked this last night ..it was deelicious and everyone liked it...will definitely be making it again

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• Kelly

  11 March 2012

  Kelly rated and commented on this recipe

  

  Made this the other night, and it was beautiful. Everyone loved it, so it'll definitely be a regular in our kitchen!

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• Laura in the Tarn

  15 March 2012

  Laura in the Tarn rated and commented on this recipe

  

  I thought that the sauce was rather thin, so - just after adding the spinach - I strained the sauce into a different pan and boiled it fast to thicken it, then added the meat back in (boiling with it in would make it tough). This did seem to help. Good curry recipe and my guests really liked it (they don't like anything too spicy and really enjoyed the taste of all spices without ferocious heat).

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• Keavy

  23 March 2012

  Keavy rated and commented on this recipe

  

  Absolutely delicious and so easy to make!!!

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Ingredients

• small chunk ginger , peeled and chopped
• 2 garlic cloves , chopped
• 2 onions , roughly chopped
• 2 green chillies , sliced
• 1 tbsp oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 600g lamb neck fillet
• 4 tomatoes , chopped
• 1 tbsp tomato purée
• 100g bag spinach , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 1 hr 25 mins

Ingredients

• small chunk ginger , peeled and chopped
• 2 garlic cloves , chopped
• 2 onions , roughly chopped
• 2 green chillies , sliced
• 1 tbsp oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 600g lamb neck fillet
• 4 tomatoes , chopped
• 1 tbsp tomato purée
• 100g bag spinach , chopped

PER SERVING

448 kcalories, protein 31.2g, carbohydrate 11.7g, fat 31.1 g, saturated fat 13.8g, fibre 2.4g, salt 1.03 g

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