Spiced Lamb and Spinach Delight
Indulge in the rich flavors of this Spiced Lamb and Spinach Delight. This aromatic curry combines tender, lean diced lamb marinated in a blend of spices with fresh spinach, ripe tomatoes, and a touch of natural yogurt for creaminess. Perfectly balanced with herbs, this dish is as nutritious as it is delicious. Serve it hot over a bed of fluffy Basmati rice for a satisfying meal that you can share with family and friends. Discover the warmth of this curry—it's not just a meal, it's an experience!
4
Servings
500
Calories
23
Ingredients
Ingredients
Lean diced lamb
700 g (Diced into bite-sized pieces)
Ground cumin
1 tablespoon ( )
Ground coriander
1 tablespoon ( )
Garlic powder
1 tablespoon ( )
Garam masala
1 tablespoon ( )
Chili powder
1 teaspoon ( )
Ground turmeric
2 teaspoons ( )
White vinegar
25 ml ( )
Vegetable oil
50 ml ( )
Onion
1 large (Sliced)
Fresh ginger
3 cm (Finely chopped)
Red chili
1 large (Deseeded and chopped)
Crushed garlic
1 tablespoon ( )
Tomato paste
150 g ( )
Stock
500 ml ( )
Ripe tomatoes
2 large (Diced)
Fresh coriander
1 bunch (Chopped)
Lemon
1/2 (Juiced)
Salt
to taste ( )
Pepper
to taste ( )
Baby spinach
100 g ( )
Natural yogurt
250 g ( )
Fresh mint
1 bunch (Chopped)
Instructions
1
In a mixing bowl, combine the diced lamb with ground cumin, ground coriander, garlic powder, garam masala, chili powder, turmeric, and white vinegar. Toss thoroughly to coat the lamb evenly and let it marinate for at least 30 minutes.
2
Heat vegetable oil in a large saucepan over medium heat. Add sliced onion, finely chopped ginger, deseeded chopped red chile, and crushed garlic. Sauté for about 5-7 minutes until the onions are golden brown.
3
Add the marinated lamb to the saucepan, stirring well. Cook for about 5-8 minutes until the lamb begins to brown.
4
Stir in the tomato paste, followed by the stock and diced tomatoes. Squeeze the juice of half a lemon into the mixture and season generously with salt and pepper.
5
Bring the curry to a boil, then reduce the heat to low, allowing it to simmer gently. Add the chopped coriander stems at this stage.
6
Simmer for about 1 hour, stirring every 10 minutes to prevent sticking. Make sure to check for tenderness of the lamb.
7
Once the liquid has thickened and most of it has evaporated, add the baby spinach and natural yogurt, stirring well until the spinach wilts and the yogurt is incorporated.
8
Garnish the curry with fresh coriander leaves and chopped mint before serving.
9
Serve hot with fluffy Basmati rice, and enjoy a hearty meal that warms the soul!
Nutrition Information
25
Fat
25
Carbs
37.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Lamb and Spinach Delight?
It is an aromatic curry combining lean diced lamb marinated in spices with fresh baby spinach, tomatoes, and natural yogurt.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains 500 calories.
How much protein is in one serving?
There are 37.5 grams of protein per serving.
Is this recipe gluten-free?
Yes, this dish is tagged as gluten-free.
What are the primary tags for this recipe?
The tags include lamb curry, spinach, indian cuisine, comfort food, healthy meal, and spicy dish.
How long should the lamb marinate?
The lamb should marinate for at least 30 minutes.
What spices are used in the lamb marinade?
The marinade includes ground cumin, ground coriander, garlic powder, garam masala, chili powder, and ground turmeric.
How much lamb is required for this recipe?
You will need 700g of lean diced lamb.
What type of vinegar is used in the marinade?
The recipe calls for 25 ml of white vinegar.
What is used to sauté the base aromatics?
50 ml of vegetable oil is used to sauté the onion, ginger, chili, and garlic.
How long should you sauté the onions?
Sauté the sliced onion for 5-7 minutes until golden brown.
What aromatics are added with the onion?
Finely chopped fresh ginger, deseeded red chili, and crushed garlic.
How long does it take to brown the lamb?
The lamb should be cooked for about 5-8 minutes until it begins to brown.
How much tomato paste is added to the curry?
The recipe requires 150g of tomato paste.
What liquid is added to the sauce?
500 ml of stock is added to the mixture.
When do you add the lemon juice?
Squeeze the juice of half a lemon into the mixture after adding the tomato paste, stock, and diced tomatoes.
How long should the curry simmer?
The curry should simmer gently for approximately 1 hour.
How often should the curry be stirred while simmering?
It should be stirred every 10 minutes to prevent sticking.
When is the baby spinach added?
The baby spinach is added at the end once the liquid has thickened and evaporated.
What makes the curry creamy?
250g of natural yogurt is stirred in at the end to provide creaminess.
What garnishes are recommended?
The dish is garnished with fresh coriander leaves and chopped mint.
What is the recommended side dish?
It is best served hot over a bed of fluffy Basmati rice.
How many grams of fat are in a serving?
Each serving contains 25 grams of fat.
How many carbohydrates are in a serving?
Each serving contains 25 grams of carbohydrates.
Does the recipe include fresh tomatoes?
Yes, it uses 2 large ripe tomatoes, diced.
How much ginger is needed?
A 3 cm piece of fresh ginger, finely chopped.
What type of chili is used in the recipe?
One large red chili, deseeded and chopped.
What should be done with coriander stems?
Chopped coriander stems are added to the curry just before it begins to simmer.
What is the first step of the instructions?
The first step is to combine the diced lamb with spices and white vinegar to marinate.