This is one of my favourite springtime dishes. The warming lamb curry and just-wilted spinach are perfect for when there’s still a nip in the air but you’re hankering after something fresh. Slow-cooking the lamb shoulder breaks down the fat, which makes the meat wonderfully soft and helps create a rich, silky sauce. I often make the lamb curry a day before serving to allow the flavours to deepen, then throw in the spinach the next day, just before serving.
3 tablespoons rapeseed oil
2 large onions, sliced
4cm ginger, peeled and grated
6 cloves of garlic, crushed
¾ teaspoon chilli powder
1 tablespoon ground cumin
1 tablespoon ground coriander
800g lamb shoulder, chopped into 3cm cubes
1 x 400g tin of good-quality plum tomatoes
1 tablespoon tomato purée
1½ teaspoons salt
500g fresh baby spinach
- Put the oil in a heavy-bottomed, lidded casserole dish on a medium heat. When it’s hot, add the onions and fry for 10 to 12 minutes, until soft, golden and starting to brown. Add the ginger and the garlic and cook for another 4 to 5 minutes, stirring.
- Add the chilli, cumin and coriander, and follow with the diced lamb. When the lamb pieces have coloured all over, add the plum tomatoes, pouring them into the pan with one hand and breaking them up with the other, then the tomato purée and the salt. Stir well. Fill the tomato tin with half as much water (200ml) and add that to the dish. Give it a final stir and bring the mixture to a boil, then cover with the lid and turn the heat down low. Simmer for around 1¼ hours, or until the meat is soft and tender.
- When you’re happy with the tenderness of the meat, add the spinach to the pot in batches and cook until just wilted. Leave the lid off to reduce the sauce to your desired consistency, then take off the heat.