How to Make Lamb Curry

A flavorful and easy lamb curry with chickpeas and spinach, marinated in Indian spices and slow-cooked until tender.

Dinner Lamb High Protein Slow Cooked Curry

Estimated Nutrition

Calories

601.3

kcal / serving

4810 kcal total

Carbs

16.1g

per serving

128.8 g total

Fat

41.3g

per serving

330.1 g total

Protein

41.6g

per serving

332.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Indian Curry Paste

medium heat, for marinade

tbsp

Indian Curry Paste

medium heat, for frying

tbsp

Tomato Puré

Dairy

Butter

generous knob

LegumesPulses

400

Chickpeas

can, drained

Liquids

300

Stock

hot chicken or lamb stock

Meat

1.5

Lamb Shoulder

boned weight, cut into cubes

NutsSeeds

stick

piece

to taste

to taste

freshly ground

OilsFats

tbsp

Oil

vegetable or sunflower

Vegetables

piece

Onion

halved then thinly sliced

400

Plum Tomato

can of chopped

125

Baby Leaf Spinach

well washed

Method

Heat oil and butter in a large pan and fry onions, cinnamon, cardamom, and remaining curry paste for 10 minutes.

Add the marinated lamb and fry for 2 minutes until the meat changes color.

Stir in tomatoes, tomato purée, and enough stock to nearly cover the lamb.

Add chickpeas, bring to a boil, then simmer for 1 to 1.5 hours until tender.

Mix cubed lamb with 3 tablespoons of curry paste and marinate for 30 minutes.

Skim off excess fat and season with salt and pepper.

Stir in the spinach until the leaves wilt.

Serve the curry with rice, breads, and chutneys.