Kashmir Lamb With Spinach

Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

A fragrant, not hot, curry. For a bit of kick add ground or fresh chopped chillies to taste.

Ingredients Nutrition


  1. Heat the oil in a pan and over medium heat brown the lamb in batches.
  2. Add the onions, garlic and ginger and cook, stirring often, for 3 minutes.
  3. Add the spices (not bay leaves) and cook, stirring, for 1- 2 minutes until spices are fragrant.
  4. Return the lamb and any juices to the pan.
  5. Add the stock and bay leaves.
  6. Bring to the boil and then reduce heat, stir well, cover and simmer for 35 minutes.
  7. Add the cream, stir, cover and cook a further 20 minutes.
  8. Add the spinach and cook until the spinach has softened.


Most Helpful

Excellent. I used beef broth, but other than that followed the recipe exactly. The dish was fragrant and very tasty. I was a little hesitant to use cream in a curry, but I think it really made the dish. Thank you.

liliya_99 August 08, 2009

Lovely mild curry-excellent with the spinach. I used milk and cornflour mix instead of cream to save calories it was still yummy. Easy to make,served with mixed veg.

nicki.johnstone September 04, 2007

Great recipe Fairy! I decided to add yogurt instead of cream, and beef stock instead of chicken stock. Otherwise I followed everything as it is, and it was delish.

Um ahmad al gimzawie May 22, 2007

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