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Spicy Lamb Curry

Slow-Cooked, Spiced, Packed With Flavour
Home / Recipe / Spicy Lamb Curry

Looking for a warming, satisfying meal that’s low glycemic and packed with flavour? 

This Spicy Lamb Curry is rich in protein, full of iron-rich spinach and gently spiced for a deep, slow-cooked taste.

Prep time: 15 mins

Serves: 4  |
   Cook Time: 1 hr 15 mins + resting
Ingredients
  • 2 large onions
  • 1 inch piece of ginger, peeled and grated
  • 6 cloves of garlic, crushed
  • 1 can of good plum tomatoes
  • 1 tbsp tomato paste
  • ¾ tsp chilli powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 750g of lamb rump cut into 1¼ inch cubes
  • 1½ teaspoon salt
  • 500g fresh baby spinach
  • ½ tsp olive oil 

Directions

  • Add oil to a pan on a medium heat
  • Add the onions and fry for 10 minutes until soft, golden and starting to brown
  • Add the ginger and garlic and cook for another 5 mins, stirring
  • Add the chilli, cumin, coriander and the diced lamb
  • Brown the lamb, then add plum tomatoes, the tomato paste and the salt
  • Fill the tomato can with water half way and add that to the dish
  • Bring to the boil and once it starts to boil, cover it with a lid and turn down the heat to low
  • Simmer for about 1 hour 15 mins or until the meat is tender
  • Leave to cool and let this dish rest for a couple of hours, or serve the following day
  • Once you have reheated it, add your spinach to the pot in batches and cook until just wilted
  •  Serve with cauliflower rice, or enjoy alone

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