About this Recipe

This one takes a while to cook due to the cut of meat, but it is well worth it for that Saturday night curry. Alternatively, cook on a Sunday, whilst prepping your breakfasts and lunches for the week.

By: The Queen of Health
  • 1 red onion
  • 4 garlic cloves
  • 600g lamb shoulder
  • 2 tbsp coconut or olive oil 1 tsp cayenne
  • 3 tsp ground coriander
  • 3 tsp ground cumin
  • 1 tsp turmeric
  • 1⁄2 tsp ground cinnamon 2 cardamom pods
  • 2 tins chopped tomatoes 1 tin coconut milk
  • 200g fresh spinach 200g frozen peas
  • 1⁄2 juice of a lemon
  • Salt and pepper

 Finely slice the onion, crush and finely chop the garlic and on a separate board, cut the lamb into cubes.

Heat the oil in a large saucepan on medium heat and cook the onion for 4-5 mins until browned. Then add the garlic, cayenne, coriander, cumin, turmeric, cinnamon and cardamom and a couple of twists of black pepper. Add 4 tbsp of water and fry for a few mins until fragrant.

Add the lamb to the saucepan with a big pinch of salt and brown for 3-4 mins, adding water if it gets dry to prevent the spices from burning.

Add the tomatoes and bring the curry to a simmer. Cook for 45 mins, stirring every 15 mins.

Add the coconut milk, stir well and cook for a further 45 mins, again stirring every 15 mins.

Add the spinach and the peas and stir again until the spinach wilts.

Take the pan off the heat and stir in the lemon juice.

Serve with cauliflower rice or a side of steamed vegetables.

Lamb curry