Lamb with Spinach
Elevate your dinner table with this luxurious Lamb with Spinach recipe, an irresistible combination of tender, slow-cooked lamb and vibrant, nutrient-packed spinach enveloped in a rich, spiced tomato-based sauce. Perfectly seasoned with warming spices like cumin, garam masala, and turmeric, this comforting one-pot dish offers a delightful balance of earthy flavors and subtle heat from chili powder and ginger. Easy to prepare yet impressive in its depth of flavor, this recipe pairs beautifully with fluffy basmati rice, naan, or crusty bread, making it an excellent choice for family meals or cozy gatherings. Ready in just over an hour and packed with wholesome ingredients, this lamb and spinach curry is a hearty, gluten-free dish that will earn rave reviews every time.
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Recipe Information
Ingredients
- 500 g boneless lamb shoulder
- 300 g fresh spinach
- 1 large onion
- 3 garlic cloves
- 1 tbsp ginger
- 2 medium tomatoes, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 1 tsp garam masala
- 0.5 tsp red chili powder
- 2 tbsp vegetable oil
- 250 ml water
- 1 tsp salt
- 2 tbsp fresh cilantro (optional, for garnish)
Instructions
Cut the lamb into bite-sized pieces. Wash and dry the spinach leaves. Finely chop the onion, mince the garlic, and grate the ginger.
Heat the vegetable oil in a large pot or skillet over medium heat. Add the onions and sauté until golden brown, about 5-7 minutes.
Add the minced garlic and grated ginger to the pot. Stir for 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, turmeric, red chili powder, and garam masala. Stir to combine, cooking the spices for 1 minute.
Add the lamb pieces to the pot. Sear the lamb on all sides until lightly browned, about 5-7 minutes.
Stir in the chopped tomatoes, ensuring they coat the lamb. Cook for 5 minutes until the tomatoes break down and create a thick sauce.
Add the water and salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40 minutes, stirring occasionally, until the lamb is tender.
Add the spinach to the pot. Stir gently until the spinach wilts and is fully incorporated into the dish. Cook for an additional 5-7 minutes.
Taste and adjust the seasoning if necessary. Garnish with fresh cilantro, if desired, and serve hot with rice, naan, or crusty bread.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 16.2 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2397 mg | 51% | |
*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.
