Lamb And Spinach Curry

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Creamy and rich with yoghurt and tomato, this classic curry can be on the table in just 15 minutes when made ahead.

The ingredient of Lamb And Spinach Curry

• 1 1 2 tablespoons vegetable oil
• 750g diced lamb
• 2 brown onions halved thinly sliced
• 2 garlic cloves crushed
• 140g 1 2 cup korma curry paste see note
• 400g can chopped tomatoes
• 200g greek style natural yoghurt
• 250ml 1 cup water
• 1 bunch about 300g english spinach trimmed coarsely chopped
• steamed basmati rice to serve
• 25g 1 4 cup flaked almonds toasted
• fresh coriander leaves to serve

The Instruction of lamb and spinach curry

• heat half the oil in a large saucepan over medium high heat cook half the lamb turning for 5 6 minutes or until browned transfer to a plate repeat with remaining lamb reheating the pan between batches
• heat remaining oil in pan reduce heat to medium cook onion stirring occasionally for 5 7 minutes or until golden add garlic cook stirring for 1 minute or until aromatic add the curry paste cook stirring for 1 2 minutes add the lamb and stir to coat stir in tomato yoghurt and water reduce heat to low cover simmer for 30 minutes uncover and simmer for 30 minutes or until lamb is tender and the sauce thickens slightly season with salt and pepper
• add spinach cover cook for 5 minutes or until spinach wilts to freeze see tips
• divide the rice among serving dishes top with the curry almonds and coriander

Nutritions of Lamb And Spinach Curry

calories: 682 823 calories
calories: 46 grams fat
calories: 13 grams saturated fat
calories: 18 grams carbohydrates
calories: 14 grams sugar
calories: n a
calories: 47 grams protein
calories: 135 milligrams cholesterol
calories: 1480 35 milligrams sodium
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calories: nutritioninformation