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5-ingredient lamb and spinach curry

This flavourful recipe requires only 5 ingredients to create a tender, juicy lamb curry. Serve this budget-friendly dish with plenty of steamed rice for an easy weekday family feast

Lamb and spinach curry

Serves 4

Prep

10M

Cook

1H 15M

Total

1H 25M

Woman's Weekly Food

Ingredients

750 gram diced lamb shoulder

2 onions, halved, thinly sliced

1/2 cup korma curry paste

400 gram can diced tomatoes

60 gram packet baby spinach leaves

Method

1.In a saucepan, brown lamb in two batches, in a little oil, for 4-5 minutes each. Set aside.

2.Cook onion in the same pan for 4-5 minutes, stirring until golden. Add curry paste and cook, stirring, for 1-2 minutes until fragrant.

3.Return lamb to pan with juices, stirring to coat in paste. Mix tomatoes and 1 cup water through. Reduce heat to low.

4.Simmer, covered, for 30 minutes. Uncover and simmer for a further 25-30 minutes until lamb is tender and sauce thickens slightly.

5.Stir in spinach and simmer, uncovered, for 2-3 minutes. Season and serve with steamed rice.

If using lamb leg steaks instead, reduce covered and uncovered simmering times to 10 minutes each.

Note

Woman's Weekly Food