Best 3 Lamb Spinach Curry Recipes
Tantalize your taste buds with a culinary journey to India with our delectable Lamb Spinach Curry recipe. This mouthwatering dish is a harmonious blend of succulent lamb, tender spinach, and an aromatic blend of spices that will transport you to the vibrant streets of Delhi. Prepared with fresh, high-quality ingredients and traditional cooking techniques, this authentic curry is sure to impress even the most discerning palate.
In this comprehensive guide, we'll take you step-by-step through the process of creating this flavorful masterpiece. From marinating the lamb to sautéing the spinach, each step is explained in detail to ensure your curry turns out perfectly. We'll also provide variations and serving suggestions to customize your culinary experience.
Additionally, we've included two bonus recipes to complement your Lamb Spinach Curry:
- **Jeera Rice:** A fluffy and aromatic rice dish infused with cumin seeds, perfect for soaking up the rich curry sauce.
- **Cucumber Raita:** A cooling and refreshing yogurt-based condiment that adds a touch of tanginess to balance the spice of the curry.
So, gather your ingredients, prepare your palate, and embark on a culinary adventure with our Lamb Spinach Curry recipe and its delightful accompaniments. Let the vibrant flavors of India fill your kitchen and create a memorable dining experience.
LAMB AND SPINACH CURRY
Make and share this Lamb and Spinach Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Place the diced lamb in a bowl; add all the dried spices and white vinegar and toss through.
- In a large saucepan, heat the oil and fry the onion, fresh ginger, fresh chilli and crushed garlic.
- When lightly browned, add the marinated lamb and stir well until lamb has begun to fry.
- Add the tomato paste, stock, diced tomatoes and the juice of ½ the lemon, season well with salt and pepper.
- Bring to the boil, stirring occasionally, and then reduce to a gentle simmer.
- Chop the coriander stems and add to the curry.
- Simmer for approximately 1 hour, taking care to stir every 10 minutes or so to prevent sticking.
- When all the liquid has almost evaporated and the curry has thickened, add the spinach and natural yoghurt and stir through.
- Sprinkle over chopped coriander leaves and mint and serve with Basmati rice.
LAMB, POTATO & SPINACH CURRY
This is a good "kids curry"-a nice chilliless introduction for them. You can add a couple of red chillies at the onion stage though if you wish. Prep tim doesn't allow for marinating time.
Provided by JustJanS
Categories Curries
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the coriander, cumin, turmeric, yoghurt and lemon juice in a large bowl and add the lamb.
- Mix well and cover.
- Place in the fridge and marinate for at least 3 hours-overnight would be better.
- heat the vegetable oil in a large saucepan over medium heat and fry the onion, garlic and ginger for 5 minutes or until soft.
- Add the lamb (and the marinade) and the potatoes, crushed tomatoes and paste.
- Season with salt and pepper, stir and bring to the boil.
- Reduce the heat and simmer gently uncovered for 1-1 1/4 hours or until the lamb is very tender.
- Check and adjust the seasonings if necessary.
- Add the spinach and simmer for a further 3 or 4 minutes.
LAMB SPINACH CURRY
Number Of Ingredients 13
Steps:
- Heat the oil in a casserole and cook the onion over medium-high heat, stirring constantly, until soft. Stir lamb, coriander, mustard seeds, cumin, chili powder and turmeric. Mix all the ingredients well. Add 1 Tbsp of yogurt and cook over high heat, stirring the meat until all the yogurt is absorbed - 3 to 5 minutes. Repeat with a second Tbsp of yogurt, third, etc ... When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil. Cover the casserole, lower the heat and simmer for one hour. When the meat is cooked, increase the heat to medium and add the spinach in batches, stirring each batch until it is wilted. When all the spinach is incorporated, cook the stew, uncovered, over high heat to evaporate any excess liquid - about five minutes. Add the salt just before serving. Serve with rice and pappadoms.
Tips:
- Use fresh, high-quality ingredients: The fresher the ingredients, the better the curry will taste. Look for lamb that is tender and free of gristle, and use fresh spinach that is not wilted or bruised.
- Marinate the lamb: Marinating the lamb in a mixture of yogurt, spices, and herbs helps to tenderize it and infuse it with flavor. Be sure to marinate the lamb for at least 30 minutes, or up to overnight.
- Don't overcrowd the pan: When searing the lamb, be sure to do it in batches so that the meat does not overcrowd the pan. This will help to ensure that the lamb is evenly browned and cooked through.
- Use a good quality curry powder: The curry powder is one of the most important ingredients in the dish, so be sure to use a good quality brand. Look for a curry powder that is made with fresh, aromatic spices.
- Don't be afraid to adjust the spices: The amount of spices in the recipe can be adjusted to your taste. If you like a milder curry, use less spice. If you like a spicier curry, use more spice.
Conclusion:
This lamb spinach curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The lamb is tender and flavorful, the spinach is wilted and creamy, and the curry sauce is rich and aromatic. Serve this curry with rice, naan, or roti for a complete meal.
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