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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Lamb and Spinach Curry

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Lamb and Spinach Curry

A rich and aromatic curry featuring tender lamb and fresh spinach in a flavorful sauce.

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.

  • Author: Palmer’s Direct To You Market
  • 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

Scale

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