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


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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11 thoughts on “Lamb and Spinach Curry

  1. 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.



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