Recipe

5-ingredient lamb and spinach curry

This flavourful recipe requires only 5 ingredients to create a tender, juicy lamb curry. Serve this budget-friendly dish with plenty of steamed rice for an easy weekday family feast

Jul 11, 2016 1:23am
  • 10 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
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Ingredients

  • 750 gram diced lamb shoulder
  • 2 onions, halved, thinly sliced
  • 1/2 cup korma curry paste
  • 400 gram can diced tomatoes
  • 60 gram packet baby spinach leaves

Method

  • 1
    In a saucepan, brown lamb in two batches, in a little oil, for 4-5 minutes each. Set aside.
  • 2
    Cook onion in the same pan for 4-5 minutes, stirring until golden. Add curry paste and cook, stirring, for 1-2 minutes until fragrant.
  • 3
    Return lamb to pan with juices, stirring to coat in paste. Mix tomatoes and 1 cup water through. Reduce heat to low.
  • 4
    Simmer, covered, for 30 minutes. Uncover and simmer for a further 25-30 minutes until lamb is tender and sauce thickens slightly.
  • 5
    Stir in spinach and simmer, uncovered, for 2-3 minutes. Season and serve with steamed rice.

Notes

  • If using lamb leg steaks instead, reduce covered and uncovered simmering times to 10 minutes each.

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