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–+ servings
Lamb and spinach curry with a piece of naan bread

Lamb and spinach curry

5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Afghan
Servings 2 People
Calories 274 kcal

Ingredients
  

  • 1 tbsp Olive oil
  • 1 onion diced
  • 300 g lamb shoulder diced
  • 1 garlic clove crushed
  • 1 tbsp tomato purée
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground fenugreek
  • 1 tsp ground cumin
  • 300 g spinach leaves
  • 300 ml water
  • Juice from half a lemon
  • Plain yoghurt to serve

Instructions
 

  • Pre-heat oven to 160°. In a casserole pot or pan, brown the onions and lamb together. Add the crushed garlic clove and season.
  • Stir in the tomato paste and spices. Pour in the water and bring to a simmer.
  • Add spinach and leave to wilt. Once all stirred in, add a squeeze of half a lemon and cover with your pan’s lid. Cook in the oven on low for 1 hour or until the lamb is tender.
  • Serve with a dollop of plain yoghurt and some naan bread or chapaati.

Notes

Storage - If you happen to make a double-batch of this curry and want to store some for the next day, I’d recommend storing it in a well-sealed Tupperware container, in the fridge. It’ll keep for 2-3 days.
Re-heating - please ensure you reheat any leftovers thoroughly. Use a microwave if possible but ensure whatever way you reheat, that the food is piping hot before eating. 
Freezing - When freezing, place in a well-sealed Tupperware and always ensure the food is cool before placing in the freezer. This curry will freeze for 2 months. Always defrost thoroughly before re-heating (see above).
Servings - My lamb curry will serve 2 with a tiny bit of leftovers.. not enough for another person, so perhaps serve up big or eat the rest for lunch the next day! Or make a double-batch and freeze some. 
Aga cooking - All my recipes are made using an Aga (this one was actually tested pre-Aga days) but adjusted for conventional ovens. To make this on an Aga, do all the frying on the boiling plate and place in the simmering oven for the hour. 

Nutrition

Calories: 274kcalCarbohydrates: 16gProtein: 25gFat: 14gSaturated Fat: 3gCholesterol: 60mgSodium: 263mgPotassium: 1373mgFiber: 6gSugar: 4gVitamin A: 14221IUVitamin C: 49mgCalcium: 218mgIron: 9mg
Keyword Curry, Lamb, Slow cook, Winter
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