Irene’s Mild Lamb and Spinach Curry

Lamb and spinach curry

Thanks to Irene from Mackay QLD who loves cooking in her Ecopot. The following curry is her favourite and the use of spinach as a main ingredient certainly gives thedish a distinct flavour not usually found in curries. This dish suits those with a milder palette as it contains no chilli. Thanks Irene and keep them coming.


2 tbsp oil
4 cups lamb, diced
2 onions, chopped
3 cups spinach, chopped fine
2 garlic cloves, crushed
2 cm ginger, chopped fine
1 cinnamon stick
1/4 tsp cloves
3 cardamom pods
1 tbsp cumin
1 tbsp coriander
4 tbsp plain yogurt
2 tbsp tomato paste
1 cup beef stock
salt and pepper to taste
2 tbsp almond flakes, roasted

Cooking Instructions

  1. Heat oil in large inner pot, add onions and cook till translucent.
  2. Add garlic, ginger, cinnamon, cloves and cardamom to pot, stirring until fragrant.
  3. Add lamb to pot and brown.
  4. Add cumin and coriander to pot, mix through.
  5. Add yogurt to pot, 1 tablespoonat a time, stirring well each time.
  6. In mixing bowl, combine tomato paste and stock into mixture.
  7. Add mixture to pot, coating the lamb and season to taste.
  8. Bring pot to boil and simmer for 25 minutes, lid on.
  9. Transfer pot to Ecopot, with lid on.
  10. Cooking time 3 hours.

HINT … Serve with freshly torn coriander leaf anda side of pappadums.


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