Lamb Curry Recipe – Kashmiri Chili & Spinach Restaurant-Style

Last Updated on 2 months by Neha Deshmukh

Lamb Curry Recipe – Kashmiri Chili & Spinach Restaurant-Style

Hey everyone! If you’ve ever craved that deeply flavorful, restaurant-style lamb curry – the kind that makes you want to mop up every last drop with naan – then you’re in the right place. I first attempted this recipe after a particularly amazing meal at my local Indian restaurant, determined to recreate the magic at home. It took a few tries, but I’m so excited to share my version with you! This Lamb Curry with Kashmiri Chili and Spinach is seriously good.

Why You’ll Love This Recipe

This isn’t your average weeknight curry. We’re building layers of flavour here, inspired by the techniques used in professional Indian kitchens. The Kashmiri chili powder gives it a beautiful colour and mild heat, while the spinach adds a lovely freshness. It’s a little bit of effort, but trust me, the results are so worth it. Plus, it serves two perfectly – ideal for a cozy night in!

Ingredients

Here’s what you’ll need to make this incredible lamb curry:

• 12 oz (340g) boneless lamb stew, cut into bite-sized pieces
• 2 tsp curry powder
• 1 tsp salt
• 2 tsp Indian restaurant spice mix
• 1 tsp Kashmiri chili powder
• 1 tsp kasoor methi (dried fenugreek leaves)
• 0.5 tsp garam masala
• 0.5 tsp kosher salt
• 3 tbsp vegetable oil
• 2 tbsp onion, finely chopped
• 2 tbsp green chili, finely chopped (adjust to your spice preference!)
• 3 tbsp cilantro leaves and stems, finely chopped
• 4 oz (113g) frozen spinach, thawed and thoroughly drained
• 1 tbsp garlic ginger paste
• 15 oz (425g) curry base
• 0.5 tbsp tomato paste
• 0.16 unit lemon (about ½ a lemon), juiced

Ingredient Notes

Let’s talk about a few key ingredients that really make this curry sing:

• Kashmiri Chili Powder: This is a game-changer! It provides a vibrant red colour and a mild, fruity heat. It’s different from regular chili powder, so try to source it specifically. You can find it at Indian grocery stores or online.
• Indian Restaurant Spice Mix: This is where things get interesting. These mixes vary a lot from region to region and even restaurant to restaurant. I usually get mine from a local Indian grocer, and it’s a blend of warming spices like cumin, coriander, turmeric, and more. Don’t be afraid to experiment with different brands to find one you love!
• Kasoor Methi: Also known as dried fenugreek leaves, kasoor methi adds a unique, slightly bitter flavour that’s essential in many Indian dishes. Crush it between your palms before adding it to release its aroma.
• Curry Base: This is the foundation of the curry. It’s a pre-made sauce that saves a ton of time. You can find it in most Indian grocery stores – look for brands like Patak’s. It’s essentially a slow-cooked onion, tomato, and spice puree.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the curry powder, Indian restaurant spice mix, Kashmiri chili powder, kasoor methi, garam masala, and kosher salt in a small bowl. Set this spice mix aside – we’ll be using it shortly.
2. In a large pot or Dutch oven, add the lamb, curry powder, and 1 tsp salt. Pour in enough chicken stock to just cover the lamb. Bring to a simmer, then reduce the heat and cook until the lamb is beautifully tender – about 45-60 minutes. Once cooked, drain the lamb, reserving about ½ cup of the cooking liquid.
3. While the lamb is simmering, thaw and really squeeze out all the excess water from the frozen spinach. This is important – we don’t want a watery curry!
4. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and green chilies and sauté until they’re softened and starting to brown around the edges – about 5-7 minutes.
5. Stir in the garlic ginger paste and cook for another minute, until fragrant. You’ll know it’s ready when you can really smell the ginger and garlic.
6. Now, add the spice mix to the skillet and cook for 30-45 seconds, stirring constantly, until it blooms and becomes fragrant. Be careful not to burn it!
7. Stir in the tomato paste and cilantro, cooking for another minute.
8. This is where the magic happens! Add the curry base in stages, about 5oz (140g) at a time. Cook for a few minutes after each addition, stirring constantly, until the sauce thickens and develops a slightly “cratered” texture. This process builds incredible flavour.
9. Add the cooked lamb and drained spinach to the skillet. Simmer for about 5 minutes, allowing the flavours to meld together.
10. Finish with a squeeze of lemon juice. Taste and adjust the consistency with a little extra curry base if needed.

Expert Tips

• Don’t rush the browning of the onions – this is where a lot of the flavour comes from.
• Blooming the spices in oil is crucial for releasing their aroma and flavour.
• If you don’t have time to make your own garlic ginger paste, you can use store-bought.
• Don’t be afraid to taste and adjust the seasoning as you go!

Variations

• Vegan Adaptation: Swap the lamb for jackfruit or mushrooms for a delicious plant-based version.
• Gluten-Free: This recipe is naturally gluten-free, but double-check the ingredients of your curry base to be sure.
• Spice Level Adjustments: Reduce or increase the amount of green chilies and Kashmiri chili powder to control the heat.
• Festival Adaptations: This curry is perfect for special occasions like Eid or Diwali. My aunt always makes a huge batch for our family gatherings!

Serving Suggestions

Serve this Lamb Curry hot with fluffy basmati rice and warm naan bread. A dollop of plain yogurt or a sprinkle of fresh cilantro adds a lovely finishing touch. It’s also fantastic with a side of raita (yogurt dip).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have had time to develop! You can also freeze it for up to 2 months.

FAQs

• What is Curry Base and where can I find it? Curry base is a pre-made sauce that forms the foundation of many Indian curries. You can find it at Indian grocery stores or online.
• Can I use a different type of spinach? Yes, you can! While frozen spinach is convenient, you can also use fresh spinach. Just make sure to wilt it down before adding it to the curry.
• How can I adjust the heat level of this curry? Adjust the amount of green chilies and Kashmiri chili powder. Removing the seeds from the green chilies will also reduce the heat.
• What cut of lamb is best for this recipe? Lamb stew meat works perfectly, but you can also use shoulder or leg of lamb, cut into bite-sized pieces.
• Can this curry be made ahead of time? Absolutely! You can make the curry a day or two in advance and store it in the refrigerator. The flavours will actually deepen over time.
• What is Kasoor Methi and what does it add to the flavor? Kasoor Methi, or dried fenugreek leaves, adds a unique, slightly bitter and herbaceous flavour that’s characteristic of many Indian dishes. It’s a subtle but important ingredient!

Enjoy! I hope you love this Lamb Curry as much as I do. Let me know in the comments if you give it a try!