Lamb and Spinach Curry

Name: Lamb and Spinach Curry
Yield: Serves 4
Ingredients: Plain cooked rice or naan bread; 75 ml (5 tablespoons) natural yogurt; 2 tablespoons sunflower or vegetable oil; 400 g (14 oz) diced lamb leg or shoulder; 4 garlic cloves, crushed or finely grated (shredded); 2 onions, sliced; 1-2 red chillies, finely chopped; ½ small bunch of coriander (cilantro), leaves and stalks separated, both chopped; Thumb-sized piece of fresh root ginger, peeled and finely grated (shredded); ½ teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 2 teaspoons garam masala; ½ teaspoon ground cinnamon; 1 tablespoon tomato paste (concentrated purée); 1 × 400-g (14-oz) tin chopped tomatoes; Your choice of chutneys; 100 g (3½ oz) spinach

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

I love spinach in a curry and this one is spiced similarly to a bhuna. If you prefer, you can use chicken thighs or beef and it will taste just as delicious. Serve with your favourite curry accompaniments.

Ingredients

2 tablespoons sunflower or vegetable oil
2 onions, sliced
400

Main course
Gluten-free

Method

Heat the oil in a large frying pan (skillet) or saucepan. Fry the onion for 6-8 minutes until softened and starting to brown. Stir in the lamb pieces and fry for 5 minutes until browned. Tip in the garlic, ginger and coriander stalks and cook for 2 minutes, stirring well to combine everything.

Stir in the chillies and spices and cook for 2 minutes being careful not to burn them. If they