Lamb And Spinach Dinner Curry Recipe

About this recipe

A hearty and flavorful lamb curry with spinach, infused with aromatic spices. Perfect for a diabetic-friendly dinner option.

Ingredients

• 100 g Premium Coriander Leaves Without Roots
• 5Ltr Vittorio Pomace Olive Oil
• 250 g Spinach - Chopped
• 400 g Pastazara Finely Chopped Tomatoes
• 1 pack (1 kg) Popular Essentials Sona Masouri Steam Rice
• loose Ginger
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 100 g Jk Jeera Powder / Cumin Powder
• 50 g Minitz Garam Masala
• 100 g Catch Sprinklers - Iodized Table Salt
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 100 g Zoff Garlic Powder

Instructions

1. 1. Heat 1/4 cup olive oil in a medium pot over medium heat. Add 1/2 cup grated ginger, 2 teaspoons garlic powder, 1/2 teaspoon turmeric, 2 teaspoons cumin, and 1 teaspoon garam masala. Cook for 2-3 minutes until aromatic.
2. 2. Increase the heat to high and add 450 g fresh spinach leaves. Let the spinach cook without stirring for 3-4 minutes to develop flavor, then toss to mix evenly.
3. 3. Add 1 teaspoon salt and 2 chopped tomatoes to the pot. Stir well and cook for 5 minutes until the tomatoes soften and the spinach wilts.
4. 4. Add 1 cup water to the pot, reduce the heat to low, cover, and simmer for 20 minutes or until the sauce has thickened. Stir occasionally and add a little more water if needed to prevent sticking.
5. 5. Serve the curry hot, garnished with fresh coriander leaves, alongside steamed rice.