Lamb and Spinach Curry

READY IN: 1hr 30mins
Recipe by JustJanS

Another I found on the net. It looks like a good one for lamb and curry lovers.

Top Review by The Flying Chef

This was awesome.. I even had my son say.. You know my favourite curry mum you make with the coconut rice, I still love the coconut rice but can you make this curry recipe to go over it.. It was particularly special.. I made as is, tasted it and it was good but we prefer a bit more heat so added some extra chili to it.. I also made a small bowl of yoghurt which I added some mint to just to put a spoonful over the top, again preference.. The actual curry itself is one of the best we have tasted from scratch curry's.. I mean I can cook and have made curry's before never using the yoghurt in the curry always just over the top.. yum.. Most of the time though I have resorted to jars as they have so much flavour and when I have made from scratch recipes they have been so bland.. Not this one at all it was seriously awesome and a curry that has leapfrogged into our all time favourite curry.. A huge thumbs up from the entire family Jan!!! A Definite Keeper For Us...

Ingredients Nutrition


  1. Place the diced lamb in a bowl; add all the dried spices and white vinegar and toss through.
  2. In a large saucepan, heat the oil and fry the onion, fresh ginger, fresh chilli and crushed garlic.
  3. When lightly browned, add the marinated lamb and stir well until lamb has begun to fry.
  4. Add the tomato paste, stock, diced tomatoes and the juice of ½ the lemon, season well with salt and pepper.
  5. Bring to the boil, stirring occasionally, and then reduce to a gentle simmer.
  6. Chop the coriander stems and add to the curry.
  7. Simmer for approximately 1 hour, taking care to stir every 10 minutes or so to prevent sticking.
  8. When all the liquid has almost evaporated and the curry has thickened, add the spinach and natural yoghurt and stir through.
  9. Sprinkle over chopped coriander leaves and mint and serve with Basmati rice.

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