Lamb and Spinach Curry
Lamb and Spinach Curry



  • 3 garlic cloves
  • 25g chopped ginger
  • 2 chopped green chillies
  • 1 chopped onion
  • 2 tbsp oil
  • 750g lamb chunks
  • 2 tsp coriander seeds, ground
  • 2 tsp cumin seeds, ground
  • 1 tsp turmeric
  • 2 cardamom pods, lightly crushed
  • 4 tomatoes, quartered
  • 500ml lamb stock
  • 200g chopped spinach leaves
  • Small pack of chopped coriander
  • Naan, to serve
  • Make a curry paste by blitzing the garlic, ginger, chillies and onion in a food processor. Heat 1.5 tbsp oil in a casserole, and brown the lamb chunks all over. Remove, and set aside on a plate. Add the remaining oil to the casserole and fry the spices for 2 mins, then add the curry paste and cook for 2 mins more.
  • Add the tomatoes, lamb, and stock, and cook - covered - for 45 mins on a low heat. Stir in the spinach and cook for 40 mins more, removing the lid for the last 20 mins to reduce. Scatter with coriander, and serve with warm naan. Perfect!
1 hr 30 mins
4 serving
This recipe pairs perfectly with the NameVarietyYear from Region, Australia.

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