Indian lamb and spinach curry

Indian lamb and spinach curry

Prep: 15 min


Serves: 4

·      4 tbsp ghee

·      250g onions, chopped

·      2 tsp grated (fresh) ginger root

·      2 tsp grated (fresh) garlic cloves

·      500g cubed pre-cooked lamb (roast leftover is easiest).
  You can replace the lamb with chicken, monkfish or a mix of vegetables of your choice.

·      2 tsp ground coriander

·      2 tsp chilli powder

·      1 tsp turmeric

·      1 tsp cumin seeds

·      1 tsp garam masala

·      2 tsp salt (Himalayan)

·      100g full fat (10%) Greek yoghurt

·      300g spinach, chopped (fresh or freezer)

·      Fresh coriander for decoration


1.             Heat the ghee in a large frying pan over medium heat.

2.             Add the onions and sauté until lightly browned.

3.             Add coriander, chilli powder, turmeric, cumin seeds, garam masala and salt.

4.             Cook for a few minutes until frequent.  

5.             Add the lamb, reduce heat to low and simmer for 15 minutes.

6.             Add the spinach to the pan.

7.             Simmer until the spinach has wilted and the lamb is hot.

8.             Add the yoghurt, mix, and warm.

9.             Sprinkle with some fresh coriander leaves and serve with a chapatti.