Slow Cooked Lamb & Spinach Curry

This lamb curry is made using Garam Masala and Chaat Masala as well our Curry Paste, and the combination is simply magical, giving the curry a superb extra dimension of flavour.

Added to this, it is super easy to make! This is definitely one you will come back to again and again.

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Gluten free

Shemin's Medium Indian Curry Paste

Shemin’s Medium Curry Paste is our multi award-winning paste, made to our family recipe. It brings together warming spices with a gentle, balanced heat. As it cooks, it builds a rich, comforting flavour that works beautifully with everything from chicken to vegetables.

(66)

Medium

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£4.75

Gluten free Dairy free

(66)

Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

1 tbsp cooking oil
1 medium sized onion, sliced
Shemin’s Goan, Indian or Massaman Curry Paste
1 tbsp Shemin’s Chaat Masala
1 tbsp Shemin’s Garam Masala
800g leg of lamb, cut into bite size pieces
400g tin chopped tomatoes
200g fresh spinach
200ml coconut milk

How to make Slow Cooked Lamb & Spinach Curry

Heat the oil in a pan and add the onions. Cook until they are brown and caramelised.
Add Shemin’s Curry Paste, then add in Shemin’s Chaat Masala and Shemin’s Garam Masala. Simmer for half a minute. If the masala gets too dry, then add a splash of water.
Next, add in the lamb and the chopped tomatoes. Simmer with the lid on for 1 hour or until the lamb is tender.
Half an hour before the lamb is cooked, stir in the spinach and half a tin of coconut milk. Season to taste.
Serve with rice and / or Shemin’s Indian Breads

Tips

Tips:

This curry can be cooked in the oven or slow cooker too. Cover and cook on auto or low for 7 hours or 3-4 hours on high, or cook in the oven at 150°C (fan) / 170°C / 325°F / Gas Mark 3 for 2 hours.
You can leave the coconut milk out if desired. Also, if you have a whole tin and are only using half, you can freeze the rest of the coconut milk.
You can use chicken instead of lamb and use the same timings as above.

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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

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Simply the best products you can buy to enhance your culinary skills !

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This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

Slow Cooked Lamb & Spinach Curry

Serves