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.


  • 2 tblsp oil or ghee

  • 2 medium onions, sliced thinly

  • 6 cloves garlic, crushed

  • 2" piece fresh ginger, finely chopped

  • 1½ tsp turmeric

  • 2 tsp chilli powder

  • ½ tsp ground black pepper

  • ½ tsp ground fenugreek

  • 2 tsp ground coriander

  • 1 tsp ground cumin

  • 2 tsp hot paprika

  • 1 kg lean diced lamb

  • 2 x 400ml coconut cream

  • 1½ tsp salt

  • 2 curry leaves (optional)

  • 1 pkt frozen 'Finessa' fine chopped spinach


  • 1.

    Heat oil in heavy pan.

  • 2.

    Add onions and fry until golden brown.

  • 3.

    Add garlic, ginger and all spices except salt.

  • 4.

    Fry for 5 minutes until fragrant.

  • 5.

    If mixture is too dry add a little water.

  • 6.

    Stir regularly to prevent burning.

  • 7.

    Add lamb and toss through to coat with onion/spices.

  • 8.

    Fry further 10 minutes, stirring to prevent burning/sticking.

  • 9.

    Add thawed spinach and mix thoroughly.

  • 10.

    Add coconut cream and salt. Stir well.

  • 11.

    Add curry leaves, bring to a rapid boil.

  • 12.

    Reduce heat and allow to simmer for at least _1.5_ hours covered.

  • 13.

    Remove lid and simmer till sauce reduces, usually 15-30 minutes.

  • 14.

    This is an exceptionally hot curry, if you prefer a milder curry reduce by half the chilli powder and hot paprika quantities.

  • 15.

    This recipe also lends itself to substituting chicken for the lamb.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1922kj
  • Fat Total 196g
  • Saturated Fat 103g
  • Protein 21g
  • Carbohydrate 20g
  • Sugar 6g
  • Sodium 775mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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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