Lamb and Spinach Curry
Prep time
Cook time
Total time
A curry that cooks in the oven and looks after itself.
Recipe type: Main
Cuisine: Indian
Serves: 6
  • 1 knob of ginger, peeled and grated
  • 8 garlic cloves, peeled and chopped
  • 3 pieces of fresh turmeric, peeled and grated (about 1 tbs) or 1 tsp dried tumeric
  • 1tsp ground black pepper
  • 250g natural yoghurt
  • 1kg (1lb) cubed lamb
  • 1 cinnamon quill
  • 1tbs coriander seeds
  • 1tbs cumin seeds
  • ¼ tsp cardamon seeds
  • 4 cloves
  • 1 tbs paprika
  • 1 tbs dried chilli flakes
  • 2tbs vegetable oil
  • 4 red onions, peeled and finely chopped
  • 4 roma tomatoes, roughly chopped
  • 250g tin crushed tomatoes
  • 1 can water (use tomato tin)
  • 150g baby spinach leaves
  • bunch coriander leaves, chopped
  • bunch mint leaves, chopped
  • thinly sliced birds eye chillies to garnish
  1. Place ginger, garlic, tumeric, pepper and yoghurt in a medium-sized non-reactive bowl and stir to combine. Add lamb and mix well. Cover with plastic wrap and place in the fridge for four hours.
  2. Heat a medium-sized frying pan over medium heat and add cinnamon, coriander, cumin, cardamon and cloves. When aromatic (about a minute later), remove from heat and place in a spice grinder and whizz until powdered. (Or use a mortar and pestle and a lot of elbow grease). Add paprika and chilli flakes.
  3. Preheat oven to 180C (375F).
  4. Heat oil in a large ovenproof dish over high heat. Add onions and cook until softened (about 10 minutes). Add spices and cook until fragrant, (about another minute).
  5. Add lamb mixture, tomatoes, tinned tomatoes, water and season with salt. Mix well.
  6. Place a tight fitting lid on the dish and place in the oven for 90 minutes. Remove from oven and remove lid. If it seems like there’s a lot of liquid, return to the oven for 30 minutes without the lid; if all looks good, keep the lid on and return to the oven for 30 minutes.
  7. Remove from the oven and stir through the spinach and herbs keeping a few herbs aside to garnish.
  8. When plated, sprinkle with the herb and chilli garnishes.
  9. Serve with basmati rice and some Indian bread if desired.
Recipe by Orgasmic Chef at