Slow-Cooked Lamb Curry with Spinach
Lamb browned then simmered with onions, garlic, ginger, and spices in tomatoes and water, served over basmati rice with spinach.
- 350 g lamb shoulder diced
- 150 g basmati rice
- 1 large onion
- 4 cloves garlic cloves
- 20 g fresh ginger
- 400 g canned chopped tomatoes
- 150 g baby spinach
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp garam masala
- 1 tsp turmeric
- 2 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Heat oil in a heavy-bottomed pan over high heat
- Step 2
Brown lamb pieces in batches for 6-8 minutes total, then set aside
- Step 3
Reduce heat to medium, add sliced onion and cook for 8 minutes
- Step 4
Add minced garlic, ginger, and all spices, cook for 2 minutes
- Step 5
Return lamb to pan with tomatoes and 200ml water
- Step 6
Bring to a boil, then reduce heat and simmer covered for 35 minutes
- Step 7
Meanwhile, cook basmati rice according to package instructions
- Step 8
Stir spinach into curry in the last 5 minutes of cooking
- Step 9
Check lamb is tender and sauce has thickened
- Step 10
Taste and adjust seasoning, serve with rice
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