Lamb with Spinach brings together tender meat and healthy greens in a dish that’s both nourishing and delicious. I first tried making this recipe when I wanted something different from regular curry, and it quickly became a family favorite. The combination of fresh herbs, nuts, and cream makes the sauce velvety smooth, while the spices add just the right amount of warmth.
About the Recipe
This recipe takes classic lamb curry to new heights by adding fresh spinach and herbs. The meat turns out tender and juicy, while the sauce is rich and flavorful. The nuts add thickness and richness, making it perfect for special occasions or when you want to impress your guests. It’s not too spicy, so everyone can enjoy it.
Why You’ll Love This Recipe
You’ll love how the lamb becomes tender and soaks up all the flavors while cooking. The sauce is smooth and creamy, with just the right balance of spices. It’s also a great way to include more greens in your diet – the spinach blends perfectly with the other ingredients. The dish looks impressive but isn’t hard to make, and you can prep most ingredients ahead of time.
Lamb with Spinach
Cooking Tips
– Cut lamb pieces into similar sizes for even cooking
– Don’t skip blanching the spinach – it keeps the color bright
– Toast the whole spices until fragrant before adding other ingredients
– Let the lamb cook slowly for the most tender results
– If the sauce gets too thick, add a little warm water
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 1.5 hours. Serve hot with naan bread or rice. Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.
Similar Recipes
- Spinach and Chickpea Curry
- Lamb Rogan Josh
- Creamy Butter Chicken
- Palak Paneer (Spinach with Cheese)
Nutrient Benefits
This dish packs protein from lamb, iron from spinach, and healthy fats from nuts. The herbs add vitamin C and antioxidants. It’s a complete meal that’s rich in minerals and vitamins. The spices not only add flavor but also have digestive benefits.
Lamb with Spinach
Ingredients
- 800 gms Lamb (cut into boneless cubes)
- 1 cup Green Coriander (chopped)
- 1/2 cup Mint (fresh))
- 1 1/2 cups Spinach (chopped)
- 4 tsp Poppy Seeds
- 1/2 cup Cashewnuts
- 1/2 cup Oil
- 8 Green Cardamoms
- 6 Cloves
- 1/2 cup Onion Paste
- 2/3 tbsp Ginger Garlic Paste
- 1/3 cup Tomatoes (chopped)
- 1 tbsp Yellow Chilli Powder
- 10 Peppercorns
- Salt to Taste
- 1/4 cup Cream
Instructions
- Wash the coriander, mint and spinach.
- Blanch spinach in salted water for one and a half minutes.
- Cool and blend with mint and coriander. Keep aside.
- Soak the poppy seeds and cashewnuts in hot water for 30 minute.
- Blend to make a fine paste.
- Heat oil in a heavy bottomed pan.
- Saute cardamoms and cloves till they crackle.
- Add onion and ginger garlic paste and stir fry for 5 to 6 minutes.
- Add lamb cubes and stir fry till they are evenly coated.
- Add tomatoes, yellow chilli powder, peppercorns and salt.
- Stir fry for 2 minutes.
- Add 1 cup water, bring to a boil, then simmer till the water evaporates.
- Add the poppy seed cashewnut paste and the blended puree.
- Simmer till the lamb is cooked.
- Drizzle cream on top.
- Serve hot.
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Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, but use about 1 cup of frozen spinach. Thaw and drain it well before blending. Fresh spinach gives better color and flavor, but frozen works in a pinch.
How can I make this dish less rich?
Use low-fat cream or yogurt instead of regular cream. You can also reduce the amount of cashews or use just poppy seeds. The dish will still taste great but be lighter.
Is this recipe spicy?
It’s mildly spiced. The yellow chili powder adds warmth without too much heat. You can adjust the amount to suit your taste or use regular chili powder instead.
