Lamb and Spinach Curry (Indian #5)

I am failing pretty miserably at making this blog even slightly seasonal. For the last few days the sun has been shining and I have been getting more and more silly tan marks and yet here I am writing about curry, again. Knowing British weather though, I am pretty convinced that soon enough it’s going to turn cold again and therefore perfectly suitable to warm, spicy, meaty stews. When it does, make this curry.

Lamb and Spinach Curry (slightly adapted from Hollow Legs)

Ingredients (serves 4)

4 onions
2 tbsp oil (I used olive oil but maybe something else would be more traditional)
5 medium tomatoes, peeled*
25 gr ginger
3-4 garlic cloves
1/2 tsp red chilli powder

800 gr lamb shoulder, cut in chunks, most fat removed

200 ml creamed tomatoes (approximately, depending on how red and beefy the fresh ones are)
2 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
1 tsp salt
2 green chillies, sliced in half (without seeds if you prefer)

1 bunch of spinach (~100 gr)
100 ml water
1/2 tsp garam masala
chopped fresh coriander, to garnish

Slice the onions and cook them in the oil slowly, for about 20 minutes, until soft. In the meantime, mix the fresh tomatoes with the garlic, ginger and chilli powder and blend until smooth. Add the soft onions and blend again. Return into the (large) saucepan and add the chunks of meat.

Cook for a few minutes until the meat starts to brown, stirring occasionally and then add the creamed tomatoes, the turmeric, ground cumin, ground coriander, salt and the sliced chillies. Add enough water to simmer and let it cook for at least 2 hours, although more will make it better.

Towards the end of the cooking time, pour boiling water over the spinach until it’s just soft, drain and then blend it with the 100 ml water. Add the spinach puree and garam masala to the curry, let it simmer for a further 5-10 minutes and serve with some chopped fresh coriander.

* To easily peel the tomatoes, pour boiling water over them and leave them in it for a few minutes. Get rid of the water and peel.

So, this looks green. Maybe a bit too green to excite you enough to give it a go. But it tastes absolutely brilliant, with soft, meaty pieces of lamb falling apart and a very thick sauce, perfect for scooping up with some naan bread (which, by the way, I finally succeeded in making- recipe coming soon!). I also served it with some cucumber raita and an onion and pomegranate salad that I got off Hollow Legs and it’s an adapted Nigella recipe.

Previously on Round the World in 100 Recipes:
King Prawn Puri 
Saffron Yoghurt with Fennel Seed Biscuits 
Aubergine in Yoghurt 
Heston’s Chicken Tikka Masala
Next time on Round the World in 100 Recipes: Probably that (very pretty) onion and pomegranate salad.

5 comments

  1. katerina · May 29, 2010

    Sometimes the body wants what it wants – comfort food when it is hot outside. It looks delicious, no need to apologize!

    Like

  2. Dawn · June 1, 2010

    This caught my eye as I'm about to make a Mango curry lentil dish. I have yet to try making lamb though…yours looks great.

    Like

  3. Ino · June 22, 2010

    @katerina You are right- and this was actually completely worth the, erm, sweating.
    @Dawn I love lamb in curries but only eat it when I've made it myself or from a very trusted place- it can be so awful when it's tough and chewy.

    Like

  4. E.K.R · June 23, 2010

    sounds delicious! I can't wait to try this recipe. I recently discovered lamb curry (I had been afraid to try it because I have never found a lamb dish I enjoyed). I have a wonderful recipe in which the lamb is marinated for a few hours in plain yogurt with a few spices. It makes the lamb soooo tender and delicious. Thanks for posting this recipe!

    Like

  5. Ino · June 24, 2010

    @E.K.R. Your recipe sounds good. I actually have another lamb one to post where it's cooked (rather than marinated) in yoghurt- it also works well. Hope you enjoy it if you decide to try this one!

    Like

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