Fragrant lamb with spinach

This enticing curry is warmly spiced rather than fiery hot with chillies. Serve it with basmati rice, chapattis and a fresh tomato and cucumber chutney for a healthy Indian–style meal. It is the perfect choice when entertaining friends on a chilly winter's evening.

Fragrant lamb with spinach


  • 2 tablespoons sunflower oil
  • 2 onions, finely chopped
  • 4 cloves garlic, crushed
  • 5 cm piece fresh ginger, peeled and chopped
  • 1 red chilli, seeded and sliced
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground white pepper
  • ½ teaspoon ground cinnamonseeds from 8 green cardamom pods, crushed
  • 2 bay leaves
  • ½ teaspoon salt
  • 200 g Greek–style yogurt
  • 500 g lean boneless lamb, cubed
  • 2 large tomatoes, chopped
  • 250 g fresh baby spinach
  • ⅓ cup (20 g) chopped fresh coriander
  • sprigs of fresh coriander to garnish


  1. Heat the oil in a large saucepan or flameproof casserole dish.
  2. Add the onions, garlic and ginger, and fry for about 15 minutes, stirring frequently, until the onions are golden.
  3. Stir in the chilli, paprika, cumin, coriander, white pepper, cinnamon, crushed cardamom seeds, bay leaves and salt.
  4. Stir briefly over a moderate heat, then stir in the yogurt and 150 ml water.
  5. Add the lamb, mix well and cover the pan.
  6. Simmer gently for 1¼ hours or until the lamb is tender.
  7. Add the tomatoes, spinach and chopped coriander.
  8. Cook for 2–3 minutes, stirring, until the tomatoes have softened slightly and the spinach has wilted.
  9. Taste for seasoning and remove the bay leaf.
  10. Serve garnished with fresh coriander.

Serves 4
Preparation: 20-25 minutes
Cooking: about 1½ hours


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