70 minutes
A rich and flavorful lamb curry with spinach, aromatic spices, and a touch of heat.
Fresh Spinach, blanched and minced
0 oz
Frozen Spinach, thawed and minced
0 oz
Onions, peeled and coarsely chopped
each
Ginger, peeled and coarsely chopped
0 oz
Garlic Clove, peeled and coarsely chopped
each
Fresh Hot Green Chili, chopped
each
teaspoons
tablespoons
Boneless Lamb Shoulder, cut into 1-inch cubes
0 lb
0.25 inches
each
each
each
tablespoons
tablespoons
Turmeric Powder
teaspoons
Canned Tomato, chopped
each
tablespoons
teaspoons
tablespoons
1. Prepare the Spinach
If you are using fresh spinach, blanch it by boiling it in a large pot until the leaves turn from bright green to dark green. Drain the spinach in a colander, then rinse with cold water to stop the cooking. Squeeze out as much water as you can and mince the spinach finely. If you are using frozen spinach, thaw it and squeeze out the excess water. Set the spinach aside.
2. Blend Aromatics
Blend the onions, ginger, garlic, and green chili (if using) with 5 tablespoons of water until you have a smooth paste. This will form the aromatic base of your curry.
3. Brown the Lamb
Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Pat the lamb cubes dry with paper towels, then add them to the pot. Brown the lamb on all sides, which should take about 5–7 minutes. Remove the lamb and set it aside.
4. Fry the Whole Spices
In the same pot, add the cinnamon stick, clove, cardamom pods, and bay leaves. Fry the spices for about 10 minutes until they release their fragrance.
5. Cook the Onion Paste
Add the onion paste to the pot and cook, stirring often, until the mixture turns golden brown.
6. Add Ground Spices and Tomato
Stir in the ground coriander, cumin, and turmeric, allowing the spices to cook for a minute. Add the chopped tomato and yogurt, stirring continuously to prevent the yogurt from curdling.
7. Combine Lamb and Spinach
Return the browned lamb cubes to the pot, making sure they are well-coated with the spice mixture. Mix in the minced spinach and salt, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 50 minutes. Stir occasionally to prevent sticking and to ensure even cooking.
8. Thicken the Sauce
After 50 minutes, uncover the pot and increase the heat slightly to allow the sauce to thicken. Cook until the sauce clings to the meat and has a rich consistency.
9. Finish with Garam Masala
Finally, sprinkle in the garam masala and stir gently to incorporate its aromatic flavors. Serve the lamb and spinach curry warm, ideally with chapatis, plain boiled rice, or your favorite side dishes like lentils or yogurt with roasted eggplant.
Choose lamb shoulder or leg for maximum flavor and tenderness. The fat content in these cuts provides a rich taste and helps to keep the meat moist during cooking.
Toast ground spices in oil after cooking the onions to release their oils and enhance their flavors.
Marinate the lamb chunks in a mixture of yogurt, garlic, ginger, and a pinch of salt for a few hours or overnight to tenderize the meat and infuse it with flavor.
Simmer the curry gently after adding the lamb back to the pot to allow the meat to become tender and the flavors to meld.
Brown the lamb well in oil over medium-high heat to initiate the Maillard reaction, creating a rich base flavor for your curry.
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