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Recipes

Lamb curry w/ fenugreek & spinach

Serves: 4 for dinner
Preperation time: 30 minutes
Cooking time: 2 hours

Lamb curry w/ fenugreek & spinach

This recipe started life a year and a half ago (if not more), when the lovely Tom (creator of this GJ website) took me to his favourite Indian restaurant in Tooting to taste, diagnose and go away to recreate his beloved lamb curry. The dish was amazing. I tasted, oohed, faithfully promised to test away, then forgot, for aaaaages. Yesterday I got a swift nudge, so with a free evening ahead I went and purchased the necessary and created this lamb curry w/ fenugreek (I believe the key ingredient) and spinach. See what you think (you especially, Tom!).

Fresh methi or fenugreek leaves can be found in Indian supermarkets or some larger main stream supermarkets. Ground fenugreek will give you a hint of the same effect, but the overall curry will be more like a Saag (still dang tasty).


Ingredients

Core ingredients

  • 1 large onion, finely diced
  • 1 teaspoon tomato puree
  • 3 garlic cloves, peeled
  • A large thumb-sized piece of ginger, roughly chopped
  • 2-3 green chillis, roughly chopped – seeds removed if you don’t want it too hot
  • 1kg lamb shoulder, cut into a large dice, any big pieces of fat trimmed off
  • 2 teaspoon coriander seeds, toasted and ground
  • 2 teaspoon cumin seeds, toasted and ground
  • 1 teaspoon turmeric
  • 2 cardamom pods, squashed with the blade of a knife
  • 100g fresh methi/fenugreek leaves, if you can find them! Or 2 to 3 tablespoons ground fenugreek
  • 4 large fresh tomatoes, roughly diced
  • Lamb stock, cube or concentrate, made up to around 300ml (make it nice and rich)
  • 400g spinach, washed and roughly chopped
  • 1 tablespoon garam masala
  • Salt & black pepper
  • 1 small bunch or coriander
  • To accompany, basmati rice and/or naan bread

Method

Making the Lamb Curry

  1. Heat the oven to 160C.
  2. First, fry your onion over a low heat in a little oil until it is cooked out, then add the tomato puree, turn up the heat, and allow the onions to catch and caramelize until they’re a nice, deep golden brown colour.
  3. Meanwhile, put the garlic, ginger and chillies into a small food processor and whizz to a purée (or you could very finely chop everything). Add this mixture to the onion and cook for a couple of minutes. Set aside.
  4. Now, heat a little oil in a large casserole. Toss the lamb in the seasoned flour then brown the pieces all in over batches. Set aside.
  5. Fry the spices in the same casserole for a couple of minutes until fragrant then add the lamb, chilli/garlic mix, tomatoes, stock (make sure the meat is mostly covered), and fenugreek leaves, then stir, cover and cook in the oven for around 45 minutes to an hour.
  6. In a separate pan, cook down your spinach leaves, squeeze out some of the moisture, then add them to your main casserole pot.
  7. In a separate pan, cook down your spinach leaves, squeeze out some of the moisture, then add them to your main casserole pot.
  8. Take out of the oven and place on the hob. Gently reduce the sauce if it’s a little thin, season well with salt and pepper, and stir in the garam masala then cook out for a few minutes.
  9. Take out of the oven and place on the hob. Gently reduce the sauce if it’s a little thin, season well with salt and pepper, and stir in the garam masala then cook out for a few minutes.
Lamb curry w/ fenugreek & spinach