Lamb and Spinach Curry
Savor the rich, aromatic flavors of Lamb and Spinach Curry, a comforting Indian-inspired dish that pairs tender, slow-simmered lamb with vibrant spinach in a spiced tomato and yogurt sauce. This one-pot recipe brings layers of flavor with a medley of warming spices like cumin, turmeric, and garam masala, creating a perfectly balanced curry that’s both hearty and wholesome. The addition of fresh spinach adds a burst of color and nutrition, making it a well-rounded meal ideal for weeknight dinners or special occasions. Serve it over fluffy basmati rice or with soft, pillowy naan to soak up every last drop of the luscious sauce. Ready in just over an hour, this lamb curry strikes the perfect balance between indulgence and ease, guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 500 grams boneless lamb shoulder, cut into bite-sized pieces
- 200 grams fresh spinach, washed and chopped
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 400 grams canned diced tomatoes
- 150 grams plain yogurt
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon salt
- 250 milliliters water
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes until golden brown.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, cinnamon, and red chili powder. Stir well for 1 minute to toast the spices.
Add the lamb pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
Stir in the canned diced tomatoes and yogurt. Mix well to coat the lamb.
Season with salt and pour in the water. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it simmer for 45 minutes, stirring occasionally, until the lamb is tender.
Add the chopped spinach and cook for another 5 minutes until the spinach is wilted and well incorporated.
Stir in the garam masala and lemon juice. Adjust seasoning with salt, if needed.
Garnish with fresh cilantro and serve hot with steamed basmati rice or warm naan.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.3 g | 184% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 3522 mg | 153% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 30.1 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 783 mg | 60% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3993 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
