Slow-Cooked Lamb and Spinach Curry

This image courtesy of David Loftus

This is one of my favorite springtime dishes. The warming lamb curry and just-wilted spinach are perfect for when there's still a nip in the air but you're hankering after something fresh. Slow-cooking the lamb shoulder breaks down the fat, which makes the meat wonderfully soft and helps create a rich, silky sauce. I often make the lamb curry a day before serving to allow the flavors to deepen, then throw in the spinach the next day, just before serving.


Cooking Methodstewing



Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes


Taste and Texturemeaty, savory


  • 3 tablespoons canola oil
  • 2 large onions, sliced
  • 1 3/4-inch piece of ginger, peeled and grated
  • 6 cloves of garlic, crushed
  • 3/4 teaspoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 3/4 pound lamb shoulder, chopped into 1 1/4-inch cubes
  • 14-ounce can of good-quality plum tomatoes
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons salt
  • 1 pound fresh baby spinach


  1. Put the oil in a heavy-bottomed, lidded casserole dish on a medium heat. When it's hot, add the onions and fry for 10 to 12 minutes, until soft, golden, and starting to brown. Add the ginger and the garlic and cook for another 4 to 5 minutes, stirring.

  2. Add the chili, cumin, and coriander, and follow with the diced lamb. When the lamb pieces have colored all over, add the plum tomatoes, pouring them into the pan with one hand and breaking them up with the other, then the tomato paste and the salt. Stir well. Fill the tomato can with half as much water (3/4 cup) and add that to the dish. Give it a final stir and bring the mixture to a boil, then cover with the lid and turn the heat down low. Simmer for around 1 1/4 hours, or until the meat is soft and tender. When you're happy with the tenderness of the meat, add the spinach to the pot in batches and cook until just wilted. Leave the lid off to reduce the sauce to your desired consistency, then take off the heat.

  3. This is especially good with a steaming bowl of caramelized onions and jeera rice.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Delicious. I used leg meat instead of shoulder and simmered it for one hour. Reduced chili powder to a 1/2 teaspoon, and used 1/2 of a 28 ounce can of Muir Glen fire roasted diced tomatoes. Served over steamed rice with a side of Kirkland corn and frozen green peas. Great lunch. 5 Stars.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password