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!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.

Step 2

Add the chopped onion and sauté for 5-7 minutes until golden brown.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 4

Add the ground cumin, coriander, turmeric, cinnamon, and red chili powder. Stir well for 1 minute to toast the spices.

Step 5

Add the lamb pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides.

Step 6

Stir in the canned diced tomatoes and yogurt. Mix well to coat the lamb.

Step 7

Season with salt and pour in the water. Bring the mixture to a simmer.

Step 8

Reduce the heat to low, cover the pot, and let it simmer for 45 minutes, stirring occasionally, until the lamb is tender.

Step 9

Add the chopped spinach and cook for another 5 minutes until the spinach is wilted and well incorporated.

Step 10

Stir in the garam masala and lemon juice. Adjust seasoning with salt, if needed.

Step 11

Garnish with fresh cilantro and serve hot with steamed basmati rice or warm naan.

Nutrition Facts

Serving size	(1736.3g)

Amount per serving	% Daily Value*
Calories	1915.6

Total Fat 143.3g	0%
Saturated Fat 48.3g	0%
Polyunsaturated Fat 20.3g
Cholesterol 392mg	0%
Sodium 3522.1mg	0%
Total Carbohydrate 58.5g	0%
Dietary Fiber 19.0g	0%
Total Sugars 30.1g
Protein 111.3g	0%

Vitamin D 72IU	0%
Calcium 783.0mg	0%
Iron 20.8mg	0%
Potassium 3993.2mg	0%

*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.

Source of Calories

Fat: 65.5%

Protein: 22.6%

Carbs: 11.9%