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Photo of Lamb, pumpkin and spinach curry by WW

Lamb, pumpkin and spinach curry

Total Time
50 min
15 min
35 min
When you need curry in a hurry choose a lean cut of meat as it will cook quickly and stay tender.


Olive oil

1 tbs

Lamb chop, raw

400 g, fat trimmed

Red onion

1 medium, thinly sliced


2 clove(s), crushed

Fresh ginger

1 tsp

Fresh red chilli

1 whole, finely chopped

Ground cumin

2 tsp

Mustard seeds

1 tsp

Canned diced tomatoes

400 g

Chicken stock

½ cup(s), (125ml)


320 g, (Japapnese), peeled, cut into 2cm pieces

Brown sugar

1 tsp

Lime juice

1 tbs

Baby spinach

75 g


  1. Heat half the oil in a large saucepan over high heat. Cook lamb, turning, in batches, for 3–5 minutes or until browned. Transfer to a plate.
  2. Heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli, cumin and mustard seeds and cook for 1 minute or until fragrant.
  3. Return lamb to pan with tomatoes, stock and pumpkin and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until lamb and pumpkin are tender. Stir in sugar, juice and spinach. Serve with lime wedges.


SERVING SUGGESTION: Steamed broccoli, cauliflower and yellow patty pan squash, plus ½ cup (85g) steamed basmati rice. TIP: Suitable to freeze for up to 3 months.