Spicy Lamb and Tomato Curry


  • 2 lbs lamb, cubed, fat removed
  • 1 tbs canola oil
  • 3 garlic cloves, chopped
  • 1 tbs fresh ginger, grated
  • 2 green hot chilies, seeded and chopped
  • 1 tsp ground cumin
  • 6 small ripe tomatoes, quartered
  • 1 cup lamb of beef stock
  • 2 tbs hot curry paste
  • 2 cups spinach, stems removed and chopped
  • 2 tbs mango chutney
  • kosher salt and black pepper to taste
  • steamed basmati rice for serving.


  • Cook the rice according to package directions.
  • Heat the oil in a large pan and cook the garlic,peppers, ginger and cumin, stirring constantly for 3 minutes.
  • Add the lamb and tomatoes and cook for another 5 minutes or until the tomatoes begin to soften.
  • Stir in the stock and curry paste and bring to a boil.
  • Cover and simmer for 15 minutes.
  • Season with salt and pepper.
  • Stir in the spinach and mango chutney and cook for another few minutes until the spinach has wilted.
  • Divide between bowls and serve with rice.

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