Nici Wickes: Lamb and Spinach Curry

Nici Wickes,
Publish Date
Saturday, 6 May 2017, 9:44AM

To mark World Iron Awareness Week, this is a wonderful, warming curry that is flavourful but not too spicy. It is also packed full of iron!

Adapted from Camellia Panjabi’s 50 Great Curries of India.

Serves 4-6


thumb-sized piece fresh ginger
2-3 plump garlic gloves
1-2 green chillies
½ cup plain, unsweetened yogurt
¼ tsp ground cumin
700g lamb chops (shoulder or loin)
300g fresh spinach
¼ cup oil
1 bay leaf
1 cardamom seed
2 cloves
2-3 medium sized onions, sliced
1 tsp ground coriander
½ tsp ground cumin
1 cup chopped tomatoes (fresh or canned)
1 ¼ cup water
1 tsp salt
½ fresh lemon to serve
rice and/or roti to serve   


  1. Purée ginger, garlic, chillies. Stir in yoghurt and cumin. Pour over lamb and leave to marinate for an hour or overnight.
  2. Blanch spinach in little salted water until wilted. Process to a puree.
  3. Heat oil in a heavy based pot or pan. Add bay leaf, cardamom and cloves and heat until bay leaf is getting crisp, then add the onions. Fry for 15 minutes over low-med heat.
  4. Add coriander and cumin and cook for 1-2 more minutes, adding a splash of water if you need to.
  5. Add meat and marinade to the spices and cook for 10 minutes until yoghurt is absorbed. Add tomatoes and bring to a simmer for 3-5 minutes. Add water and salt, cover and simmer on low for 45 minutes to an hour until the meat is well tender.
  6. Add puréed spinach, mix well and cook uncovered for 5 minutes or until thickened. Taste for extra salt.
  7. Serve with rice and/or roti and add a squeeze of fresh lemon juice just before serving.


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