When it comes to creating a rich and flavorful curry, nothing quite compares to a Lamb and Spinach Curry. This dish, also referred to as Lamb Saagwala, is a perfect blend of tender lamb, aromatic spices, and creamy spinach that results in a comforting and hearty meal. Whether you’re preparing this dish for a family dinner or simply seeking to explore new flavors in the kitchen, this recipe will guide you step by step to achieving a mouthwatering curry.
Key Ingredients
Before diving into the cooking process, let’s take a closer look at the key ingredients that bring this Lamb and Spinach Curry to life:
- Lamb: 500g of diced lamb is the star of this dish, offering tender, juicy meat. If you’re looking for a more budget-friendly option, you can swap out the lamb for casserole or gravy beef.
- Spinach: 250g of baby spinach leaves are used to give the curry its signature green hue and a smooth, velvety texture when blended with coconut milk.
- Spices: The spices play a crucial role in adding depth and fragrance to the curry. You’ll need 1 tsp each of ground cumin, garam masala, turmeric, as well as 1 tsp of crushed ginger and garlic. These ingredients blend together to create a flavorful base.
- Onion: 1 finely chopped onion provides a sweet and savory foundation for the curry.
- Coconut Milk: A 400ml can of coconut milk adds creaminess to the dish, balancing the robust spices with a silky texture.
- Chopped Tomatoes: A 400g can of chopped tomatoes introduces a slight acidity that complements the richness of the lamb and spices.
- Beef Stock Cube: Dissolve 1 beef stock cube in 1 cup of boiling water to enhance the savory flavors of the dish.
Step-by-Step Cooking Method
1. Preparing the Base
Preheat your oven to 180°C (fan bake) to ensure the lamb cooks evenly. Begin by heating 1 tablespoon of olive oil in a cast iron dish over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes until the onion becomes soft and translucent. This process releases the natural sweetness of the onion, which will form the base of your curry.
2. Adding the Lamb and Spices
Once the onions are soft, add the diced lamb to the dish and brown it for 5 minutes. Browning the lamb is essential, as it locks in the moisture and flavor. After browning, it’s time to add the crushed garlic, crushed ginger, ground cumin, garam masala, turmeric, and salt. Stir everything together so that the spices coat the lamb evenly, allowing the aromas to fully develop.
3. Building the Sauce
Next, dissolve the beef stock cube in 1 cup of boiling water and pour it into the dish. This adds a savory depth to the curry. Follow this by adding the 400g of chopped tomatoes and half the can of coconut milk. Stir everything together until well combined, making sure the lamb is submerged in the sauce.
4. Cooking the Curry
Carefully transfer the dish to the preheated oven and let it cook for 50 minutes. The slow cooking process ensures that the lamb becomes tender and absorbs all the flavors from the spices and tomatoes. The gentle heat allows the lamb to develop a melt-in-your-mouth texture.
5. Preparing the Spinach Mixture
While the lamb is cooking, take the remaining coconut milk and place it in a blender. Add half of the spinach and blend until smooth. Then, add the remaining spinach and blend again until it is all liquid. This spinach-coconut mixture is what gives the curry its vibrant green color and creamy consistency.
6. Combining the Spinach and Lamb
Once the lamb has cooked for 50 minutes, remove the dish from the oven. Pour the blended spinach mixture into the dish and stir to combine with the lamb and sauce. Return the dish to the oven for an additional 20 minutes to allow the spinach to fully integrate with the curry.
7. Serving the Lamb and Spinach Curry
After the final 20 minutes, remove the dish from the oven. Your Lamb and Spinach Curry is now ready to serve. For the best experience, serve it with freshly cooked rice, roti, and a garnish of fresh coriander. The rice and roti provide the perfect base to soak up the rich, creamy sauce, while the coriander adds a fresh, herbal note to the dish.
Optional Tips for Success
- Substitute Meat: If lamb isn’t available or you’re looking for a more economical option, casserole beef or gravy beef work just as well. These cuts may require slightly longer cooking times, but they will still result in a deliciously tender curry.
- Double the Recipe: This recipe can easily be doubled and cooked in a larger dish. This is ideal for meal prepping or making a large batch to freeze for later. Freezing the curry allows you to enjoy it at a later time with minimal effort.
- Garnish Ideas: Aside from coriander, you can also top your curry with a dollop of Greek yogurt or a sprinkle of toasted almonds for added texture and richness.
Serving Suggestions
The rich and hearty nature of this Lamb and Spinach Curry pairs beautifully with several sides. Here are some options:
- Rice: Serve with basmati or jasmine rice, which will absorb the flavors of the curry and complement the lamb’s tenderness.
- Roti or Naan Bread: These traditional Indian flatbreads are ideal for scooping up the thick, flavorful sauce and chunks of lamb.
- Cucumber Raita: A cooling cucumber and yogurt sauce can help balance the spices and add a refreshing contrast to the dish.
Nutritional Information
- Calories: 485 kcal per serving
- Total Fat: 35g (of which Saturated Fat: 20g)
- Protein: 26g
- Carbohydrates: 20g
- Sodium: 398mg
This delicious Lamb and Spinach Curry is a wholesome, balanced meal, packed with protein from the lamb and fiber from the spinach. Its creamy sauce and bold spices make it a flavorful dish that’s easy to prepare and perfect for sharing with family and friends.
