A fragrant curry made with lamb, onion, ginger, garlic, cumin, garam masala, turmeric, chopped tomatoes, coconut milk and spinach. Creamy and flavoursome, it's quick to prepare and pop in the oven. Ideal for any night of the week.
I love a tasty curry and this Lamb and Spinach Curry - my take on a Lamb Saagwala -is definitely up there with one of the best. I used lamb, but for a more cost-effective meal, it could also be swapped out with casserole or gravy beef.
For another delicious lamb curry, be sure to check out my Lamb Kofta Curry. If you're looking for another meal to use spinach in, you can't go past my Spinach Filo Pie. Or for another great curry, why not give my Massaman Curry a go?
If you have the time and inclination, why not make your own Flatbreads to go with this curry? My recipe is so easy and satisfying.
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Ingredient notes:
- Spinach: It's the baby leaf spinach that gives this curry a gorgeous green colour.
- Spices: The cumin, turmeric and garam masala creates a wonderful, fragrant taste and smell.
- Garlic and Ginger: I used the pre-packaged garlic and ginger, but you could use fresh as well.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Place a cast iron dish on a medium heat and add the olive oil. Add the onions and sauté for 5 minutes until soft.
Add the diced lamb and brown for 5 minutes, then add the ginger, garlic, cumin, garam masala, turmeric and salt then stir through.
Dissolve the beef stock cube in the boiling water then add to the pan. Add the canned tomatoes and half the can of coconut milk. Stir to combine then carefully place in the oven. Cook for 50 minutes until the lamb is tender.
While the lamb is cooking, place the remaining coconut milk in a blender. Add half of the spinach and blend until smooth. Add the remaining spinach and blend again until it is all liquid.
Remove the lamb from the oven and pour in the blended spinach. Mix to combine then return to the oven for a further 20 minutes.
Serve the lamb and spinach curry with freshly cooked rice, roti and a garnish of coriander.
Recipe FAQs:
Absolutely. There's nothing in this curry that makes it 'spicy hot'.
Yes, this is a delicious gluten-free curry.
Definitely. It's a great meal to make in a big batch to freeze some for another time.
Storage:
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven/stovetop/microwave until piping hot.
Lamb and Spinach Curry can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating.
Top tips:
The lamb can be swapped for pieces of casserole or gravy beef.
This recipe can be doubled and cooked in a larger dish, perfect for freezing leftovers.
Related Recipes:
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Lamb and Spinach Curry
A fragrant curry made with lamb, onion, ginger, garlic, cumin, garam masala, turmeric, chopped tomatoes, coconut milk and spinach.
Ingredients
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 500g diced lamb
- 1 tsp crushed ginger
- 1 tsp crushed garlic
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp turmeric
- ½ tsp salt
- 1 beef stock cube*
- 1 cup boiling water
- 400g can chopped tomatoes
- 400ml can coconut milk
- 250g baby spinach leaves
To serve
- Rice
- Roti*
- Fresh coriander
Instructions
- Preheat the oven to 180°C fan bake.
- Place a cast iron dish on a medium heat and add the olive oil. Add the onions and sauté for 5 minutes until soft.
- Add the diced lamb and brown for 5 minutes, then add the ginger, garlic, cumin, garam masala, turmeric and salt then stir through.
- Dissolve the beef stock cube in the boiling water then add to the pan.
- Add the canned tomatoes and half the can of coconut milk. Stir to combine then carefully place in the oven. Cook for 50 minutes until the lamb is tender.
- While the lamb is cooking, place the remaining coconut milk in a blender. Add half of the spinach and blend until smooth. Add the remaining spinach and blend again until it is all liquid.
- Remove the lamb from the oven and pour in the blended spinach. Mix to combine then return to the oven for a further 20 minutes.
- Serve the lamb and spinach curry with freshly cooked rice, roti and a garnish of coriander.
Notes
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.The lamb can be swapped for pieces of casserole or gravy beef.
- This recipe can be doubled and cooked in a larger dish, perfect for freezing leftovers.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 485Total Fat: 35gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 81mgSodium: 398mgCarbohydrates: 20gFiber: 3gSugar: 3gProtein: 26g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jacqui Vos says
Hi VJ
Just a quick question?? When doubling the recipe, do you double ALL the ingredients, including the spices?
Thanks heaps
VJ cooks says
I've doubled everything when making a double recipe. But if you're worried about the level of spice you could do 1.5 times for the spices.
Sabine says
Hi VJ,
Rather than banging it in the oven, could you cook in on a low simmer on stovetop?
Cheers
Sabine
VJ cooks says
Cooking this curry in the oven helps to soften the lamb so that it becomes super tender. It would take significantly longer to achieve the same thing on the stove top.
Megan says
Just wondering how long would it take to do this is in the slow cooker instead? Would I follow the same process? Thanks!
VJ cooks says
Hi Megan, you would follow the same steps up until baking it in the oven (at which point you would need to transfer to a crock pot). Cook on high for 4 hours. Then add the spinach and cook on high for another hour.
Renae says
Is it meant to be runny or thick? Mine is runny everytime.
VJ cooks says
Mine is always pretty thick, like the pictures. When you cook it in the oven it should be uncovered, this helps to reduce the sauce.
Brooke says
Have you tried making this with chicken?
VJ cooks says
I haven't but that would be delicious! I would use chicken thighs.
Cushla says
This is so good. We don’t have a casserole dish so I used the pressure cooker. 15 minutes on high for first part of the cook and then sauté on low for the second 20 minutes uncovered. Going to add just a little kick of heat next time!
VJ cooks says
Oh that's really good to know - thank you for the information! Yes, I deliberately keep my curries on the mild side so that they are family friendly. But by all means add as much spice as you like!
courteney says
Hello can i use a normal pan for the first part and a casserole dish for the oven or do I need to buy a cast iron? thankyou 🙂
VJ cooks says
Hi Courteney, yes you can absolutely cook it in a regular pan then transfer it to a oven proof dish. Just be really careful with the hot liquid.
Sharon-ann Coulton says
Hi all, I made this today. So delicious. I added 3 cloves of Garlic, extra Ginger 2 teaspoons of the spices.( It does need it) I laughed as I got to the blend the Spinach part as I don't own a blender. 10 mins of chopping so that was fine. I cooked it in a frying pan them transferred to oven for 3 hours, first half our with a lid...So yum.
Justine says
Hi, could you chickpeas to bulk it up?
VJ cooks says
Sure thing.
Amie says
Hi there could you use frozen spinach that is defrosted for this?
VJ cooks says
Yes 🙂