adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb and spinach curry
0 Likes
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Try a vibrant and flavorful Indian-inspired dish to boost your veggie intake in a fun and healthy way.
Ingredients:
  • 300g (1 1/2 cups) Basmati rice
  • 9.20 gm light olive oil
  • 1 large brown onion, halved, finely chopped
  • 56.00 gm mild curry paste
  • 500g lamb leg steaks, cut into 3cm pieces
  • 160ml (2/3 cup) vegetable liquid stock
  • 80g baby spinach leaves
  • 62.50 ml firmly packed fresh coriander leaves
  • 130g (1/2 cup) reduced-fat yoghurt, to serve
  • Mixed salad leaves, to serve
Instructions:
  • Prepare the rice by cooking it in a saucepan of salted boiling water according to the packet instructions until tender. Once cooked, drain it well and then cover the pan with foil to keep the rice warm.
  • Heat oil in a wok over medium heat. Sauté onion until soft, about 5 minutes. Stir in curry paste and cook until fragrant, about 1 minute. Increase heat to high, add lamb, and sear for about 2 minutes.
  • Pour in the flavorful vegetable stock and bring to a gentle simmer. Lower the heat and cook covered for 2 minutes or until the lamb is nearly done. Toss in the fresh spinach and fragrant coriander, stirring gently until incorporated. Cover again and cook for 1 minute until the spinach wilts perfectly.
  • Divide the rice into serving bowls and generously ladle curry on top. Serve promptly with a dollop of creamy yogurt and a medley of fresh salad leaves.

Similar Recipes