“This is fron the Reader's Digest 'Soups and Casseroles'. I discovered after eating it that this is a 'healthy' meal, which to me is an added bonus. I have made this several times now, and can say it is a firm family favourite. It isn't hot, but has a wonderful spicy flavour.”
1hr 35mins

Ingredients Nutrition


  1. Heat the oil in a large saucepan or flameproof casserole.
  2. Add the onions, garlic and ginger,andfry for about 15 minutes, stirring frequently, until the onions are golden.
  3. Stir in the chilli, paprika, cumin,corianer, white pepper,cinnamon, crushed cardomom seeds, bay leaves and salt. Stir briefly over a moderate heat.
  4. Add the yogurt and 150ml (5 fl oz) of water.
  5. Add the lamb, mix well and cover the pan.
  6. Simmer gently for 1 1/4 hours or until the lamb is tender.
  7. Add the tomatoes, spinach and chopped coriander.
  8. Cook for 2-3 minutes, stirring until the tomatoes have softened slightly and the spinach has wilted.
  9. Taste for seasoning and remove the bay leaf.
  10. Serve garnished with fresh coriander.

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