Lamb Spinach And Potato Curry Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the lamb, yogurt, ginger, garlic, turmeric, cumin, coriander, and chili powder. Mix well and let marinate for at least 1 hour.
• STEP 2.Heat oil in a large pot over medium heat. Add the onions and cook until golden brown.
• STEP 3.Add the marinated lamb to the pot and cook until browned on all sides. Add the tomatoes and cook for another 5 minutes.
• STEP 4.Add the spinach and potatoes to the pot. Stir well to combine. Cover and simmer for about 30 minutes, or until the lamb is tender and the potatoes are cooked through.
• STEP 5.Serve the Lamb Spinach and Potato Curry hot with rice or naan bread.

Cooking Tips

• You can adjust the spice level of the curry by adding more or less chili powder.
• If you prefer a thicker curry, you can add a tablespoon of cornstarch mixed with water to the pot.
• Garnish the curry with fresh cilantro before serving for added flavor.

Storage and Serving

• Leftover Lamb Spinach and Potato Curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pot over medium heat until heated through.
• Serve the reheated curry with fresh rice or naan bread.