Lamb curry with spinach

Lamb curry with spinach

Ben's Meat Bible
Benito Martin

I love farmers’ markets and have been to many around the country. Sometimes you find a producer who is making something that just blows your mind. I discovered Raj ( and his array of masalas at the Barossa Farmers’ Market. I think this recipe is excellent with his terkari masala paste, which is worth taking the trip to the Barossa for!


Quantity Ingredient
6 garlic cloves
4cm piece fresh ginger
60ml vegetable oil
500ml plain yoghurt
60g good-quality masala curry paste
1kg diced lamb shoulder
5 onions, chopped
freshly ground black pepper
2 teaspoons mild chilli powder
3 teaspoons ground coriander
4cm piece cassia bark
4 vine-ripened tomatoes, roughly chopped
500g spinach
1 bunch coriander, finely chopped
steamed rice, to serve


  1. The day before you want to eat this, purée the garlic and ginger in a food processor with half of the oil and combine with the yoghurt and curry paste. Mix well, pour over the lamb and place in the refrigerator to marinate for 24 hours.
  2. The next day, preheat the oven to 160°C.
  3. Heat the remaining oil in a flameproof casserole dish over medium heat and sauté the onions with a pinch of salt until soft and translucent. Add the chilli, ground coriander and cassia bark, followed by the lamb and its marinade, then tip in the tomatoes. Stir well and bring almost to the boil. Place a tight-fitting lid on the dish and cook in the oven for about 1½ hours, or until the lamb is meltingly tender.
  4. Roughly 20 minutes before the lamb is ready, wash the spinach well and steam in a saucepan with only the water clinging to its leaves. Drain and cool. When cool enough to handle, squeeze excess water from the spinach, then purée in a food processor or blender.
  5. Once the lamb is cooked, stir through the puréed spinach and season with salt and pepper. Garnish with chopped coriander and serve with steamed rice.
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