Lamb Curry with Spinach


  • 1 kg lamb shoulder, neck fillet or leg, cut into 2½ cm cubes
  • 2 tablesp. rapeseed or olive oil
  • 1 onion, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 2½ cm piece fresh ginger, peeled and chopped
  • 1 bay leaf
  • 2 teasp. garam masala
  • 1 teasp. ground cumin
  • 1 teasp. ground coriander
  • ½ teasp. cardamom seeds, crushed
  • Pinch ground cloves
  • Pinch cayenne pepper
  • 2 level tablesp. flour
  • 200g baby spinach leaves
  • 125g natural yoghurt
  • Salt and freshly ground black pepper


Heat the oil in a large non-stick pan, season the lamb and brown for 3-4 minutes. Remove from pan and set aside.

Add the onion, garlic, ginger and spices to the same saucepan and cook for 2 minutes. Sprinkle on the flour, stir for 1 minute, then add 250ml water. Stir again, then return the meat to the pan with the bay leaf.

Cover, reduce the heat and simmer for 1½ hours. Remove from the heat and add the spinach. Stir until wilted.

Add the yogurt and adjust the seasoning.

Serving Suggestions

Serve with basmati rice and a tomato and red onion salad.

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