Lamb and Spinach Curry

I had heard about spinach curry being a popular dish in India and loved the idea of getting your greens in the sauce itself. After a bit of research I came up with this recipe, inspired loosely by this recipe from Nom Nom Paleo. Most recipes ask for tomatoes and/or coconut, but to make it light and very low sugar, I’ve just used a dash if tomato paste (optional if you prefer without), stock, onions, garlic and lots of spices to make the curry sauce. If you are scared of cooking curries, this one is a great one to start with as it’s super easy to cook. Feel free to halve the recipe, I always cook a batch this big so that I can freeze it in portions for quick mid-week dinners.

With a whole kilogram of spinach in here, Popeye would most definitely approve!

Lamb and Spinach Curry – Gluten, grain, dairy and sugar free.

serve 8 -10

• 1.5kg lean lamb, diced
• sesame/avocado oil
• 2 onions, finely chopped
• 8 garlic cloves, crushed/finely chopped
• 2 tbsp tomato paste
• 2 tbsp curry powder (I used this one)
• 2 tbsp cumin
• 2 tbsp coriander
• 1 tsp turmeric
• 1 tsp hot chilli powder
• 500ml vegetable stock (no added salt, or use water)
• 500ml hot water
• 1kg frozen chopped spinach, defrosted
• fresh coriander leaves, to serve (optional)

1. First brown the lamb on all sides in a a little oil in large frying pan/pot in batches, making sure not to overcrowd the pan. Set aside.
2. Next using a large stew pot (you can use the same pot as the lamb), heat about 1-2 tablespoons of oil and sauté the onion and garlic for up to 10 minutes till soft and golden. Add the tomato paste and spices and stir for a minute then pour over the stock and bring to the boil. Turn off the heat then using a stick blender, blend until you have a smooth sauce.
3. Pop the lamb in to the pot along with 500 ml hot water. Cover and bring to boil and then lower heat as low as possible and simmer gently for 1 hour. Remove the lid and simmer for a further 1 1/2 – 2 hours till the lamb is meltingly tender.
   Stir in the defrosted spinach until it blends in with the sauce.
4. Serve sprinkled with some chopped coriander.

With Love, Spice and Smile,

Thaïs