Best 6 Lamb Potato Spinach Curry Recipes

SPEEDY LAMB & SPINACH CURRY

Steps:

• Dry-fry the cumin seeds for about 20 secs in a wok, then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.
• Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.

CURRIED LAMB AND POTATOES

Steps:

• In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight., Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker., Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro.

LAMB, CHICKPEA & SPINACH CURRY WITH MASALA MASH

Steps:

• Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 mins, then remove from the pan. Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices. Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 11⁄2 hrs until the meat is really tender. Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas and garam masala, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.
• Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes until softened, about 15 mins. Drain and mash. Stir through the curry paste and yogurt, and serve alongside the curry.

LAMB, POTATO & SPINACH CURRY

Steps:

• Combine the coriander, cumin, turmeric, yoghurt and lemon juice in a large bowl and add the lamb.
• Mix well and cover.
• Place in the fridge and marinate for at least 3 hours-overnight would be better.
• heat the vegetable oil in a large saucepan over medium heat and fry the onion, garlic and ginger for 5 minutes or until soft.
• Add the lamb (and the marinade) and the potatoes, crushed tomatoes and paste.
• Season with salt and pepper, stir and bring to the boil.
• Reduce the heat and simmer gently uncovered for 1-1 1/4 hours or until the lamb is very tender.
• Check and adjust the seasonings if necessary.
• Add the spinach and simmer for a further 3 or 4 minutes.

LAMB, SPINACH AND POTATO CURRY

Steps:

• Trim the lamb of nay hard fat and cut the meat into rough chunks of about 3cm. Season with salt and pepper. Heat a tsp of the oil in a large non stick frying pan and fry the lamb in 2 batches until lightly coloured on all sides. transfer the lamb to a plate as soon as each batch is browned.
• Heat the remaining oil in a large flameproof casserole dish ad add the onions. Cook over a medium heat for 6 - 8 minutes until they're softened and lightly browned, stirring regularly. Turn down the heat, add the garlic, ginger, chilli and curry paste an cook for 5 minutes more, stirring frequently.
• Remove from the heat and blitz the onion mixture with a stick blender until blended to a puree. Return the casserole to the hob, over a medium heat. Preheat the oven to 190c / 170c Fan / Gas 5.
• Add the browned lamb to the spiced onion puree in the dish and cook over a gentle heat for 2 - 3 minutes, stirring. Add the canned tomatoes, potatoes, water, bay leaves, tsp of salt and the sugar. Bring everything to a gentle simmer, then cover with a lid and palce the casserole in the oven for 1 hour and 30 minutes or until the lamb is tender and the sauce has thickened. Check after 1 hour and give the contents of the casserole dish a good stir.
• Take the dish out of the oven and remove the lid. Stir in the quartered tomatoes and spinach leave. Cover once more and return to the oven for a further 5 minutes or until the tomatoes are soft and the spinach has wilted. Serve hot with some spoonfuls of fat free yoghurt if you wish.

EASY POTATO AND SPINACH CURRY

Steps:

• Steam or boil the potatoes in salted water until very tender.
• Drain and set aside.
• In a large dutch oven put the oil, mustard seeds, and cumin seeds.
• Heat over high heat until the mustard seeds have popped for a few seconds.
• Quickly stir in the garlic.
• Reduce heat to medium.
• Add the spinach (fresh or frozen) and stir-fry until tender, adding a couple Tablespoons of water if needed.
• If the spinach is still half frozen, that doesn't matter, just add it anyway.
• Once the spinach is cooked, stir in the turmeric, cayenne, salt, curry powder and garam masala.
• When everything is well blended, add the cooked potatoes and mix until the spinach mixture is evenly distributed with the potatoes.
• Turn off heat and sprinkle with lemon juice.
• Gentle stir.
• Instead of spinach, you can also make this with watercress or fenugreek (methi) leaves.