Lamb Spinach Curry
Indulge in the rich, aromatic flavors of Lamb Spinach Curry—a classic Indian-inspired dish that combines tender, succulent lamb with the wholesome goodness of spinach in a vibrant, spiced gravy. This hearty meal features a symphony of flavors, from the earthy undertones of cumin and coriander to the warm, fragrant kick of garam masala. Blended spinach adds a luscious, velvety texture and a nutrient-packed twist, while a tangy touch of yogurt balances the bold spices beautifully. Perfectly simmered to melt-in-your-mouth perfection, this comforting curry pairs wonderfully with steamed rice or soft naan bread, making it an ideal choice for a family dinner or a special gathering. Simple to prepare yet deeply satisfying, Lamb Spinach Curry is a must-try for lovers of flavorful, home-cooked meals!
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Recipe Information
Ingredients
- 500 g Lamb (boneless, diced)
- 300 g Fresh spinach leaves
- 2 medium Onions (finely chopped)
- 4 cloves Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 2 medium Tomatoes (pureed)
- 3 tbsp Yogurt
- 2 tbsp Vegetable oil or ghee
- 1 tsp Cumin seeds
- 1 tsp Ground coriander
- 0.5 tsp Ground turmeric
- 1 tsp Garam masala
- 0.5 tsp Red chili powder (adjust to taste)
- 1 tsp Salt
- 1 cup Water
- 2 tbsp Fresh cilantro (chopped, optional for garnish)
Instructions
Heat the oil or ghee in a large heavy-bottomed pot over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onions and sauté for 5-7 minutes until golden brown.
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add the ground coriander, turmeric, chili powder, and garam masala. Stir well and cook for 1 minute to toast the spices.
Add the diced lamb to the pot and sear on all sides for about 5 minutes.
Stir in the pureed tomatoes and cook for 5-7 minutes until the mixture thickens and the oil starts to separate from the sauce.
Add the yogurt and mix well, ensuring it incorporates into the sauce without curdling.
Pour in the water, add salt, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 40 minutes, stirring occasionally.
While the curry is simmering, blanch the spinach in boiling water for 1 minute, then drain and rinse under cold water. Blend the spinach into a smooth puree.
After 40 minutes, check the lamb for tenderness. If tender, stir in the spinach puree and simmer for another 5-7 minutes to combine the flavors.
Taste and adjust seasoning, adding more salt or spices if needed.
Garnish with fresh cilantro if desired and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 17.8 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 594 mg | 46% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4001 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.
