Lamb With Spinach

READY IN: 1hr 45mins
Recipe by ImPat

This is part of a feature in our weekly tv guide called 7 Recipes in Seven Days. Times are estimated. Marg Johnson says "....based on an old recipe from Madher Jeffrey, remains a favourite." "Traditionally this would have been made with mustard oil, a bit tricky to acquire here and then too often rancid." Times are estimated.

Top Review by ellie_

We really enjoyed this recipe, even though I skipped some of the ingredients. I did not use the chili or the garam masala. For the tomatoes (also did not have) I used 1/2 can of tomato sauce but added one whole can of water - I probably used less spinach than asked for (I used 5 oz) and 1 pound of lamb stewing meat. Recipe did not state how big a lamb shoulder was. I also cut down on the ginger amount since it seemed like a lot of ginger! We enjoyed this recipe with these minor changes and would like to make it again as posted. Served over rice with grapes for a very nice meal. Thanks for sharing!

Ingredients Nutrition


  1. Heat the oil in a medium pot and add the ginger, garlic, turmeric, chilli, cumin and garam masala and cook over a moderate heat until they are aromatic.
  2. Then turn the heat to high and add the meat cubes, DO NOT move them or the temperature of your pot will drop too much, after a few minutes start to toss them around until they nhave a little colour and then add the salt, spinach and tomato.
  3. When the tomato has softened add the water, lower the heat to very low, cover and simmer for about an hour or until the meat is meltingly tender.
  4. If you need more water, add a little, we want a fairly dry curry with a coating sauce.
  5. Serve with a scatter of coriander leaves and steamed rice.

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