Lamb Curry


I took out some lamb loin chops today and felt like doing something a bit different, so went online and found a lamb curry dish that I could substitute my chops for the normal lamb.  For those that know me well, they would know that I’m not a hot spicy food fan, so when I say this was good, this was GOOD!  Mind you I racketed down the spice heat considerably otherwise I would never had been able to taste it!

Lamb Curry - quite mild!

Lamb & Spinach Curry

Serves 4 to 6


  • 2 tblsp oil or ghee
  • 2 medium onions, sliced thinly
  • 6 cloves garlic, crushed
  • 2″ piece fresh ginger, finely chopped
  • 1½ tsp turmeric
  • 2 tsp chilli powder
  • ½ tsp ground black pepper
  • ½ tsp ground fenugreek
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp hot paprika
  • 1 kg lean diced lamb
  • 2 x 400ml coconut cream
  • 1½ tsp salt
  • 2 curry leaves (optional)
  • 1 pkt frozen ‘Finessa’ fine chopped spinach


  1. Heat oil in heavy pan.
  2. Add onions and fry until golden brown.
  3. Add garlic, ginger and all spices except salt.
  4. Fry for 5 minutes until fragrant.
  5. If mixture is too dry add a little water.
  6. Stir regularly to prevent burning.
  7. Add lamb and toss through to coat with onion/spices.
  8. Fry further 10 minutes, stirring to prevent burning/sticking.
  9. Add thawed spinach and mix thoroughly.
  10. Add coconut cream and salt. Stir well.
  11. Add curry leaves, bring to a rapid boil.
  12. Reduce heat and allow to simmer for at least _1.5_ hours covered.
  13. Remove lid and simmer till sauce reduces, usually 15-30 minutes.
  14. This is an exceptionally hot curry, if you prefer a milder curry reduce by half the chilli powder and hot paprika quantities.
  15. This recipe also lends itself to substituting chicken for the lamb.


  • I used one onion
  • 1 teaspoon mild chilli
  • 1 teaspoon paprika (smoked as that was what I had on hand)
  • I used 6 chops
  • only used 1 can coconut milk.
  • For the spinach I used about 80 gms of fresh spinach…worked just fine!
  • Cooked for about 1 hr and then for 10min with the lid off.
  • Served it with rice.

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