Nourishing Lamb and Spinach Curry
A flavourful and nourishing lamb and spinach curry that's allergy-friendly (dairy-free, gluten-free, nut-free), whole 30 and paleo compliant if you choose to pair with rice and bread alternatives.
Servings 6 people
Calories 423kcal
Cost $20
Ingredients
- 1/4 cup ghee or coconut oil
- 1 medium onion finely diced
- 6 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon turmeric powder
- 1/4 teaspoon grated nutmeg
- 2 teaspoons cinnamon powder
- 2 teaspoons sweet paprika
- 2 pounds boneless lamb shoulder cubed
- 28 ounce canned diced tomatos 28 ounce = two 398ml cans or one 796ml can
- 1 cup water
- 6 tablespoons sultana raisins
- 1 tablespoon sea salt or to taste
- 1/4 teaspoon ground black pepper
- 300 grams spinach leaves
Instructions
- Heat the ghee or coconut oil in a large pan and add onions, garlic, ginger, turmeric, nutmeg, cinnamon and paprika. Stir-fry for a few minutes until the aromatics and spices are fragrant.
- Add the lamb pieces to the pan and stir to brown the lamb.
- Add the diced tomatoes, water, raisins, salt and pepper to the pan. Stir and bring to a boil. Cover the pan and reduce the heat to let it simmer for 1.5 hour.
- Add the spinach leaves to the pan. Cook for a few more minutes until all the spinach are wilted and tender.
- Taste the lamb and spinach curry. Add more salt if required. Remove from heat and serve.
Nutrition
Calories: 423kcal