Our lamb potato spinach curry recipe makes a deliciously satisfying meal for the family. Start frying onions and fragrant spices and it won’t be long before they’re asking how soon before dinnertime! Complete the meal with tasty flavoured rice and serve with poppadoms and mango chutney for a real treat.
lamb potato spinach curry
- 1 kg Ritchies forequarter lamb chops
- 3 medium onions roughly chopped
- 50g butter or ghee
- 1 tablespoon olive oil
- 4 medium cloves garlic chopped
- 2 tablespoons grated fresh ginger
- 400g can crushed tomatoes
- 2 cups water
- 1 tablespoon each of ground cumin, turmeric, paprika and ground coriander
- 2 teaspoons chilli flakes (more if you like a hot curry)
- 2 sticks cinnamon
- 800g waxy potatoes (Dutch creams or Nicolas) peeled and cut in chunks
- 3 green chillies deseeded and finely chopped (add more if you like a hot curry)
- sea salt and black pepper
- 150g washed spinach leaves
for the rice
- 2 cups of basmati rice
- 4 cups water
- 1 teaspoon turmeric
- 1 medium onion finely sliced
- 1 tablespoon olive oil
- natural Greek style yogurt
- A few fresh coriander leaves
- 1 teaspoon ground cumin
- freshly ground black pepper
- cooked poppadoms
lamb potato spinach curry method
On a medium low heat in large sauté pan or large shallow casserole, fry onions in butter and olive oil for 5-6 minutes until soft and golden. Add the spices, garlic and ginger and cook for about 2 minutes until fragrant. Add tomatoes, water, cinnamon sticks and lamb, bring to the boil, reduce the heat to low, cover the pan and cook for half an hour. Add potatoes and 3 chopped green chillies. Cook for another 20 minutes or until the lamb and potatoes are tender.
While the curry cooks, prepare the rice. Wash the rice thoroughly in cold water. Drain and add it to a medium heavy bottomed pan with the water and turmeric. Then follow the manufactures instructions for the absorption cooking method. Keep warm.
To decorate the rice and add extra flavour, in a small frying pan fry the sliced onion on a medium low heat until dark golden brown. Just before serving stir the spinach leaves into the curry until they’ve just wilted. Check the seasoning. Transfer the cooked rice to a serving dish and top with the browned onion and a few coriander leaves. Serve the curry with dollops of Greek style natural yoghurt topped with freshly ground black pepper, a little cumin and a scatter of coriander leaves. Serve the poppadoms and mango chutney as side dishes. Serves 4-6.