Lamb and Spinach Curry ( Recipes )

Dietitian’s Recipe of the week! 10 minutes preparation and 6 minutes cooking time.

Ingredients: (serve 4)
  • ½ tsp cumin seeds
  • 2 tsp sunflower oil
  • 200g lean lamb steak, cubed
  • 1 red capsicum, deseeded and sliced
  • 1 green chilli, deseeded and sliced
  • 2 tbsp mild curry paste
  • 225g can chopped tomatoes
  • 160ml can light coconut milk
  • 100g bag baby spinach
  • ½ a 20g pack coriander, chopped (about 1 tbsp)
Lamb and Spinach Curry


  1. Dry-fry the cumin seeds for about 20 secs in a wok, then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.
  2. Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut milk with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with 1/3 cup basmati rice

Recipe adapted from:


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