Indian lamb, spinach and potato curry recipe

Combine spices, yoghurt and lemon juice in a large bowl. Add lamb, mix well and set aside to marinate for at least 2–3 hours, or better still overnight.

Place a large heavy-based saucepan over a medium–high heat. Add a splash of oil, the onions and garlic and cook for 5 minutes. Add lamb mixture, potatoes, tomatoes and tomato paste. Bring to the boil, season with salt and pepper, reduce heat and simmer uncovered for 1–1 1/4 hours or until lamb is tender. Check seasoning and add spinach.

Cook for a further 2–3 minutes, or until spinach softens.

Serve with steamed Rice and naan Bread.

SBS cook’s notes 
 This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.



Recipe from In the Kitchen by Campion and Curtis, with photographs by Steve Brown, Lisa Cohen, Greg Elms and Matt Harvey. Published by Hardie Grant Books.