I used to make this delicious lamb and spinach curry with raw lamb neck fillet but it’s actually a really good way to use up leftover roast lamb instead of making something more traditional like shepherd’s pie. It’s important to chop the spinach to get a silky texture to the sauce and the addition of black beans makes it a substantial enough dish to eat on its own (especially if you’re on a low carb diet). This recipe takes about an hour and a quarter to prep and cook and serves 3 people easily but you could add more meat or serve it with flatbread or rice if you prefer and stretch it to four. Adding the fresh coriander at the end adds a lovely freshness to the dish. It really is one of my absolute favourite supper dishes. Enjoy!
- 700g lamb – either leftover cooked and cubed or raw lamb neck fillets, cubed
- 2 large onions, peeled and sliced
- 2 tablespoons of light olive oil
- 400g can of black beans, drained
- 1 large bag of spinach washed and roughly chopped
- A generous handful of fresh coriander, roughly chopped
- 3cm block of fresh ginger and 3 cloves of garlic, peeled and whizzed into a paste with a splash of water
- 3 tablespoons of plain Greek yoghurt
- Gel chicken stockpot (and any leftover lamb gravy if you’re using leftover lamb)
- 1 teaspoon of cumin seed
- 1 teaspoon of fennel seed
- 1 teaspoon brown mustard seeds
- 1 cinnamon stick
- 6 cardamon pods
- Pinch of chilli flakes and a 1/4 teaspoon of chilli powder (add more if you like it hotter)
- 2 teaspoons each of ground cumin and ground coriander
- Preheat the oven to 160°C
- Heat the oil in a large shallow oven-proof casserole on the hob. Add the cumin, mustard and fennel seeds, cardamon pods and cinnamon – allow to sizzle for a few moments. Add the onions and a pinch of salt and cook gently for 10 minutes until softened.
- If you’re using raw meat, add the lamb pieces and brown them on all sides.
- Add the garlic and ginger paste, stir for a few moments, add the chilli, chilli flakes, ground cumin and coriander. Now, gradually add the yoghurt and stir.
- Add the chicken stock pot and enough water to just cover the meat and onions.
- Add the chopped spinach, allow to wilt slightly. Add the black beans and stir into the sauce mixture.
- Cook in the oven for an hour if using raw lamb – it will be ready when tender and the sauce thickened. If using leftover lamb add after 40 minutes and put it back in the oven to warm through.
- Once it’s ready, season with a little salt and plenty of ground black pepper, add the freshly chopped coriander and stir through just before serving in warmed bowls.
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