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Photo of Slow-cooked lamb and spinach curry by WW

Slow-cooked lamb and spinach curry

Total Time
2 hr 40 min
15 min
2 hr 25 min
Spicy, slow-cooked lamb curry with spinach and red lentils. Serve with steamed Basmati rice and a dollop of natural yoghurt for a flavour-packed weeknight dinner


Olive oil

1 tbs

Lamb fillet (tenderloin), raw

870 g, (1kg), fat trimmed, cut into 3cm pieces

Red onion

2 medium, thinly sliced


2 stick(s), roughly chopped


2 medium, roughly chopped


3 clove(s), thinly sliced

Fresh ginger

2 tsp, finely grated

Ground paprika

2 tsp, (sweet)

Ground coriander

1 tsp

Dried chilli flakes

½ tsp

Canned diced tomatoes

400 g

Chicken stock

1½ cup(s), (375ml)

Dry lentils

cup(s), (red) (130g)

English spinach

1 cup(s), finely chopped, (35g)

Cooked basmati rice

3 cup(s), (510g) to serve

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

½ cup(s), (120g)


  1. Preheat oven to 160°C or 140°C fan-forced. Heat half the oil in a large flameproof casserole dish over high heat. Cook lamb, in batches, turning, for 5 minutes or until browned. Transfer to a plate.
  2. Heat remaining oil in same pan over medium heat. Add onion, celery and carrot and cook, stirring, for 5 minutes or until softened. Add garlic, ginger, paprika, coriander and chilli and cook, stirring, for 2 minutes. Return lamb to pan with tomatoes, stock and lentils. Cover and bring to the boil. Transfer dish to oven and bake for 2 hours or until lamb is tender.
  3. Stir in spinach and cook until just wilted. Serve curry with rice and a dollop of yoghurt.


SERVING SUGGESTION: steamed green beans.TIP: This recipe is suitable to freeze. At the end of Step 2, cool and place in an airtight container, leaving a 1–2cm gap at the top for expansion. Label, date and freeze for up to 3 months. Thaw in the fridge overnight.