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Lamb and Spinach Curry

This is one of those curries which improves over time. First sitting is really good, second is great, third is fantastic! It's a fairly 'warm' curry, but you can reduce the heat by halving the quantities of chilli powder & paprika.

Notes

This recipe was originally given to me by my good friend and fellow gastronome, Lynne Ferguson, although it has got through a metamorphosis through the addition of several ingredients of my choosing.
While I've put the cooking time down as 3 hours I usually leave it bubbling away on a very slow simmer (stirring on a regular basis) for at least 4-5 hours. The longer it cooks, the better it gets - dark, rich, luscious and the aroma wafts through the house & even the neighbours KNOW we're having a curry night!
Whenever I cook curry, it's always 3 or four curries which compliment one another. Lamb & Spinach, Chicken (for the kidlets, when they were still here), Pumpkin Curry and/or a Potato curry. It may seem labour intensive to create them all at the same time, but you reap the rewards with meals on tap for the rest of the week! Especially wonderful in cooler months!

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» Top Wine Matches For This Recipe

Angus Hughson

Beer, Pinot Noir and Other Whites are the best wines to pair with Lamb and Spinach Curry.

 
 

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