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Photo of Lamb, tomato and spinach curry by WW

Lamb, tomato and spinach curry

Total Time
40 min
15 min
25 min
A tasty korma based curry topped with fresh yoghurt.


Olive oil

1 tbs

Lamb leg steak, raw

320 g

Red onion

1 medium, cut into thin wedges

Indian curry paste

1½ tbs, Korma

Canned diced tomatoes

400 g, (1 can)

Chicken stock

½ cup(s), (125ml)

Frozen green peas

1 cup(s)

English spinach

1 bunch(es), (250g)

Lime juice

1 tbs

Brown sugar

2 tsp

Cooked basmati rice

2 cup(s), (340g)

Fresh coriander

½ cup(s), to garnish

Plain or natural yoghurt, low-fat, no added sugar

80 g


1 medium, cut into wedges, to serve


  1. Heat half the oil in a large saucepan over high heat. Cook lamb, in batches, for 2–3 minutes or until browned. Remove from pan.
  2. Heat remaining oil in pan. Add onion and cook, stirring, for 2–3 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add tomatoes and stock and bring to the boil. Reduce heat to low and simmer for 10 minutes.
  3. Return lamb to pan with the peas and simmer for 2–3 minutes or until lamb is just cooked through. Add spinach and cook for 1–2 minutes or until just wilted. Remove from heat. Stir in juice and sugar.
  4. Divide rice among bowls and top with curry, yogurt and coriander. Season with freshly ground black pepper and serve with a lime wedge.


TIP: You can use rogan josh curry paste instead of korma for a hotter curry.