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Lamb and Spinach Curry
This lamb and spinach curry is a rich and aromatic dish, featuring tender lamb simmered in a flavorful sauce with fresh spinach. It’s a perfect blend of spices and herbs, making it a comforting and satisfying meal for any occasion.
- Prep Time: 20 min
- Cook Time: 2 hrs
- Total Time: 2 hrs 20 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Ingredients
1 pound lamb shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 can (14.5 ounces) diced tomatoes
1 cup coconut milk
1 cup chicken or lamb broth
4 cups fresh spinach, washed and chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
1. Prepare the Lamb: Season the lamb cubes with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the lamb in batches, browning on all sides. Remove the lamb and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and sauté for 5 minutes until translucent. Add the garlic and ginger and cook for another 2 minutes until fragrant.
3. Add Spices: Stir in the ground cumin, ground coriander, turmeric, garam masala, and cayenne pepper. Cook for 1 minute, stirring constantly, to toast the spices.
4. Combine Ingredients: Add the diced tomatoes, coconut milk, and broth to the pot, scraping up any browned bits from the bottom. Return the browned lamb to the pot.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender.
6. Add Spinach: Stir in the chopped spinach and cook for an additional 5-10 minutes until the spinach is wilted and incorporated into the curry.
7. Serve: Garnish with fresh cilantro and serve hot with basmati rice or naan bread.
Notes
Pairing Suggestions: Serve with warm naan bread, basmati rice, or a simple cucumber raita.
To Ensure Success: Ensure the lamb is browned well to develop a deep flavor. Simmering the curry slowly allows the flavors to meld beautifully.
Variations: You can add other vegetables like potatoes or peas to the curry for extra heartiness.
Nutrition
- Serving Size: 1.5 cups
- Calories: Approximately 450 calories