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Lamb curry with red rice and raita

Lamb red pepper and spinach curry

Prep time 10-15 mins

Cook for 5 hours in slow cooker

Serves 4

Ingredients for curry:

600g cubed lamb

2 onions

Red pepper

Half a bag of spinach

2 cartons or large bottle of chopped tomatoes

Juice of half a lemon

6 cloves of garlic

Thumb of fresh ginger

2 tsp garam masala

1 tsp cinamon

1 tsp mustard seeds

1 tsp turmeric

1 tsp ground coriander

1 tsp cumin

3 crushed cloves

4 crushed cardamon pods

Three quarters tsp of chilli flakes (medium heat)

1-2 tablespoons of ghee or coconut oil

1 tbsp raw honey

Around 480g red rice soaked over night.

Handful of fresh coriander

Salt and pepper to taste


100g plain yogurt

Few tbsp fresh mint

Third of a cucumber


Crush the cloves and cardamon pods with pestle and mortar and remove cardamon shells. Put the rest of spices in and combine them. Heat up ghee on a medium heat and add the spices and sliced onion, cook for a couple of minutes then add the cubed lamb, ginger and garlic, cook for a few minutes until lamb is brown, then add the lemon juice, tomatoes and season. Transfer to slow cooker and cook on low for four and a half hours. Add the honey, spinach and cubed pepper and leave in slow cooker for remaining half hour. In the meantime cook your red rice 30 -35 mins (red or black rice has a higher antioxidant value than brown or white rice). Make your raita with the yogurt, cubed cucumber and torn up mint. Add the fresh coriander to curry when serving.

Ka aanand len!

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