Lamb and spinach curry


I have a question about spinach. Does Popeye ever share his can of green stuff with Olive Oyl? I never quite could understand how this sailor man could stomach spinach from a can. On the other hand, just imagine what kind of strength he would’ve had if he ate a handful of fresh spinach. Probably best not to find out.

If I were Olive Oyl I’d stay as far away from that bully Bluto as possible and cook me and Popeye a big casserole of this fragrant lamb and spinach curry. It is comforting and spicy and perfect for the current freezing weather we’re experiencing.



1 onion, chopped

1 teaspoon ginger

2 teaspoons garlic

600 g lamb

1 teaspoon turmeric

1 teaspoon cayenne pepper

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon coriander

2 teaspoons garam masala

1 tin of chopped tomatoes

400 g baby spinach

Handful of fresh coriander


  1. Fry the onion, garlic and ginger in a splash of oil. Once the onion turns translucent, add the lamb and brown.
  2. Add the spices and fry for another 5 minutes.
  3. Add the chopped tomatoes and half a cup of water and simmer for an hour.
  4. Stir the spinach and coriander in the meat and tomato and simmer for another hour.
  5. Serve with basmati rice and some fresh coriander.



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