Description
Delicious Lamb and Spinach Curry with Rice is a rich, flavorful dish that combines tender lamb cooked in a fragrant, spiced curry sauce with hearty spinach. The warmth of the curry is complemented by the earthy, savory taste of the lamb and the freshness of spinach, making it a comforting and filling meal. Served with fluffy steamed rice, this curry is perfect for dinner and can be enjoyed by anyone craving a satisfying, flavorful dish.
Ingredients
Scale
For the Curry:
- 1 lb (450g) lamb, cut into bite-sized pieces (preferably bone-in or boneless shoulder)
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon red chili flakes (optional, for heat)
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
For the Rice:
- 1 cup basmati rice
- 2 cups water
- Pinch of salt
Instructions
- Cook the Rice: In a medium saucepan, rinse the basmati rice under cold water until the water runs clear. Combine the rice, water, and a pinch of salt in the pot. Bring it to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork.
- Brown the Lamb: In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the lamb pieces and cook for 5-7 minutes until browned on all sides. Remove the lamb and set it aside.
- Prepare the Curry Base: In the same pot, add the chopped onion and cook for 4-5 minutes until softened and translucent. Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
- Add Spices: Stir in the curry powder, cumin, coriander, turmeric, cinnamon, and red chili flakes (if using). Cook the spices for about 1-2 minutes to toast them and release their flavors.
- Add Tomatoes and Coconut Milk: Pour in the diced tomatoes and coconut milk. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Simmer the Lamb: Return the browned lamb to the pot, stirring to coat it in the curry sauce. Cover the pot, reduce the heat to low, and simmer for 45 minutes to 1 hour, or until the lamb is tender and the flavors have melded together.
- Add Spinach: Stir in the chopped spinach and cook for another 5-7 minutes until wilted. Season the curry with salt and pepper to taste.
- Serve: Serve the lamb and spinach curry hot over the steamed basmati rice. Garnish with fresh cilantro if desired.
Notes
- For a spicier curry, increase the amount of chili flakes or add fresh chopped green chilies.
- If you prefer a thicker curry sauce, you can simmer the sauce for longer to reduce it to your desired consistency.
- You can substitute lamb with chicken or beef if preferred.
- Prep Time: 15
- Cook Time: 1 hour
- Category: Main Course