Lamb curry in a dish garnished with parsley

Prep: 15 mins Cook: 1 hr, 30 mins


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



    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



    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 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



    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


  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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Comments, questions and tips

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1st Jun, 2020
This is delicious. Full of flavour.
21st Jan, 2017
I am doing it and waiting for its to be done but its my first time and dont know if its good or rubbish also sometimes i dont understand the word mean though
Robin Woodward
24th Oct, 2016
Made a vegetarian version with sweet potato (roasted separately to keep crisp) adding peppers and courgette with the onions and using vegetable stock. Also left out the chilies but added some chili marinated tandoori chicken for the omnivores. Had originally tried to reduce the cooking time, but due to liquidity only managed to shave off 15 mins by turning the heat up a bit. Lovely curry.
30th Aug, 2016
***** 5 This tastes very authentic. I blanched the spinach and chopped in food processor before adding it. There was a lot of stock left over, so I froze it and simply braised some lamb in it for another meal. The curry is quite hot but this does not overpower the spices used. Many spinach dishes are mild and bland, but not this one.
13th Nov, 2015
Loved this recipe made it with chicken as I don't like lamb, spicing was great and really easy. Thanks for sharing!
1st May, 2014
We really enjoyed this curry - simple to make and tasted authentic. Make a couple of alterations due to personal taste and availability of ingredients: I added a cinnamon stick, as for me it's a key flavour of a saag, and 1tsp mustard seeds which I toasted with the cumin and coriander. I uses a red onion and a couple of large spring onions, 1tsp dried chilis instead of fresh chilli, chicken stock rather than lamb and frozen ginger and coriander. Tasted great to us!
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