Lamb Curry With Spinach

Okay, by now you might be getting weary of yet another recipe from Made In India, but it’s one of the best cookbooks that’s crossed my path since David Lebovitz’s My Paris Kitchen. This time it’s a lamb stew/curry with baby spinach—perfect for spring! Serves 4.

Lamb Curry With Spinach

• 3 tablespoons canola oil
• 2 large onions, sliced
• 1 3/4″ piece of ginger, peeled and grated
• 6 cloves of garlic, crushed
• ¾ teaspoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 ¾ pounds lamb shoulder cut into 1 ¼” cubes
• 1 14 ounce can plum tomatoes
• 1 tablespoon tomato paste
• 1 ½ teaspoons salt
• 1 pound baby spinach

In a large Dutch oven or casserole (that has a lid) over medium heat add the oil. When it’s hot add the onions and fry for 10-12 minutes until soft, golden and starting to brown. Add the garlic and ginger and cook for 5 minutes, stirring occasionally.

Add the chili, cumin, coriander and the diced lamb and turn the heat to medium high. When the lamb pieces have browned all over, add the tomatoes, breaking them up, tomato paste and salt. Stir well. Add ¾ cup of water, stir and bring to a boil. Cover with the lid, reduce the heat to low and simmer for about 1 ¼ hours or until the meat is tender.

Remove the lid and add the spinach in bunches, cook until just wilted. Serve and enjoy!

My verdict:

Another winner! Working my way through the freezer, there was a package of lamb stew meat from our CSA so we were all set. I actually made the lamb curry a day ahead, warmed it up and added the spinach just before we ate. You’ll need a pretty big pot as the spinach takes up a lot of room, but it does cook down. Along with (my now perfect) basmati rice, this was a great meal. When no one was looking, I added some mango chutney to mine and it was even better. Instead of grating the ginger, I just chop it really finely in my mini-chopper — it’s so much faster than grating for 10 minutes…