Lamb curry in a dish garnished with parsley

Prep: 15 mins Cook: 1 hr, 30 mins

Easy

Serves 4

If you're looking for a comforting family curry, this simple lamb dish with spinach takes just 15 minutes to prep and is sure to go down a treat

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal640
  • fat47g
  • saturates19g
  • carbs10g
  • sugars8g
  • fibre5g
  • protein40g
  • salt0.5g
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Ingredients

  • 3 garlic cloves, peeled
  • thumb-sized piece of ginger (about 25g), peeled and roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 green chillies, roughly chopped
  • 1 large onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp oil for frying
  • 750g lamb shoulder, trimmed and cut into 3cm chunks
  • 2 tsp coriander seeds, toasted and ground
  • 2 tsp cumin seeds, toasted and ground
  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 cardamom pods, squashed
  • 4 large tomatoes, quartered
  • 500ml lamb stock
  • 200g baby spinach, roughly chopped
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • small pack coriander, roughly chopped
  • naan breads or rice, to serve

Method

  1. Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée adding 1 tbsp water if you need to.

  2. Heat 1½ tbsp oil in a large flameproof casserole or sauté pan. Brown the lamb all over in two batches, then lift onto a plate and put to one side.

  3. Add the remaining oil and fry the spices in the same pan for 2 mins, adding a splash of water if they start to catch. Then add the onion purée and cook for 2 mins.

  4. Add the lamb, tomatoes and stock. Stir, cover and cook for 45 mins.

  5. Stir in the spinach then cook for another 45 mins or until the lamb is tender. If the sauce is looking thin, take the lid off for the last 20 mins of cooking to reduce it.

  6. Scatter over the coriander. Serve with naan or rice.

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