Cheat's Kashmiri lamb curry

Indian lamb curry with spinach.
Indian lamb curry with spinach. Photo: Marina Oliphant

An easy curry that makes use of ready-made curry pastes. You can use lesser meat cuts, which will become tender with the long cooking time. You could also cook this in the oven.


1 cup yoghurt

pinch saffron

3 tbsp almonds, coarsely ground

1kg diced lamb

2 tbsp ghee

2 onions, peeled and sliced

375g bottle Rogan Josh curry simmer sauce

1 bunch fresh spinach

juice of half a lemon

1 cup water

steamed rice and pappadums, to serve


Mix yoghurt with saffron and almonds. Add lamb and marinate for 2 hours (or overnight) in the fridge.

Heat ghee in a large frying pan and cook onions a few minutes until softened.

Add lamb and marinade to the pan. Add curry sauce and simmer, covered, for 1½ hours until lamb is tender. Add water if needed.

Meanwhile, clean and wash spinach leaves. Cook spinach in a large pan over a medium heat for 5 minutes, until wilted. Remove from heat and drain. Chop finely and set aside.

When lamb is tender, add spinach and lemon juice. Cook for a further 5 minutes.

Serve with rice and pappadums.