Lamb Potato Spinach Curry
Indulge in the rich and aromatic flavors of this Lamb Potato Spinach Curry, a hearty dish perfect for cold evenings or special family dinners. Tender lamb cubes are slow-cooked with earthy potatoes in a spiced tomato and coconut milk base, creating a luscious curry bursting with flavor. The addition of fresh baby spinach provides a vibrant, nutritious touch, while the blend of warm spices like cumin, coriander, garam masala, and turmeric brings an authentic Indian essence to every bite. This one-pot wonder is easy to prepare and pairs beautifully with fluffy steamed rice or freshly baked naan bread. Ready in just over 90 minutes, this comforting curry makes for a truly satisfying centerpiece at your table.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 500 g lamb (boneless, cubed)
- 300 g potatoes (peeled and cubed)
- 150 g baby spinach
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tbsp ginger (grated)
- 400 g tomatoes (pureed)
- 200 ml coconut milk
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp salt
- 250 ml water
- 2 tbsp fresh cilantro (chopped for garnish)
Instructions
Heat vegetable oil in a large pot over medium heat.
Add cumin seeds and let them splutter for 30 seconds.
Stir in the chopped onion and sauté until golden brown, about 5-7 minutes.
Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
Mix in the ground spices: coriander, turmeric, red chili powder, and salt. Cook for 30 seconds to toast the spices.
Add the lamb cubes and cook for 5-7 minutes, stirring occasionally, until they are browned on all sides.
Stir in the pureed tomatoes and cook for 10 minutes, allowing the sauce to thicken.
Pour in the water and bring the mixture to a simmer. Cover the pot and cook on low heat for 60 minutes, stirring occasionally.
Add the cubed potatoes and cook for another 20 minutes, or until the potatoes are tender.
Stir in the coconut milk and baby spinach. Let them cook for 5 minutes until the spinach wilts.
Sprinkle the garam masala over the curry and mix well.
Serve hot, garnished with fresh cilantro. Pair with steamed rice or warm naan.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 41% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.6 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1178 mg | 25% | |
*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.
