Lamb and Spinach Curry

Chemotherapy altered son1’s tastebuds, so unlike most of his peers, one of his favourite meals is a curry. He enjoys Chicken Tikka Masala and Chicken Korma. I thought I’d try to see what other curries he might like, bearing in mind that he is not keen on potatoes or quite a few other vegetables. So since he enjoys spinach in a cheese and spinach cannelloni, I decided to try cooking a Lamb and Spinach Curry. Meanwhile making another dish for son2 who doesn’t like curry.
Lamb and Spinach Curry

Ingredients (serves 3)

150g diced leg of lamb
200g frozen spinach
1 285g jar of Korma sauce
1 medium onion

Method

Chop the onion.
Add the lamb to the wok and cook over a gentle heat, (no oil needed).
After a few minutes, add the onion and continue to cook.
Once the meat is cooked, remove from wok.
Add spinach to wok and cook until defrosted (no need to pre-defrost).
Return meat to wok.
Add the Korma sauce.
Cook for about 5 minutes.
Serve with rice and enjoy.

lamb and spinach curryVerdict. Son1 wasn’t convinced about lamb. However I thought the meal was delicious. Maybe someday I’ll try making a curry sauce from scratch, but for now I’ll stick to the convenience of a jar.

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13 thoughts on “Lamb and Spinach Curry

  1. Margaret Gallagher

    Another WINTER warmer for me to try
    Soumds delicious and simple to make
    No takeaway month as im saving the pennies

    Like

    Reply
  2. Abigail Cullen

    Although I have never tried spinach in a curry before, it does sound rather nice, and I do like lamb and Korma sauce, as I prefer a milder curry.

    Spinach, so they say, is said to be very good for you. So I might give this recipe a go. Thank you.

    Like

    Reply

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