Meat & Game

Slow-Cooked Lamb, Spinach and Potato Curry

A hearty oven-baked lamb curry with tender potato chunks and wilted spinach in a rich, spiced tomato sauce. Warming and satisfying for a midweek dinner.

5 (1 review)
By Ricky Robinson Updated October 6, 2026

This is a proper, filling curry that does most of its work in the oven while you get on with other things. The lamb is browned first to build up some colour, then it slow-cooks in a spiced tomato base until it's completely tender. The potato soaks up the sauce as it cooks, and the spinach goes in right at the end so it stays bright and fresh rather than disappearing into the pot.

Browning the lamb in batches before adding any liquid is what gives this curry its depth. Don't rush this step or crowd the pan.

Red curry paste does a lot of the heavy lifting here, so there's no need to measure out a long list of individual spices. It's a straightforward recipe that delivers a lot of flavour for the effort involved.

Slow-Cooked Lamb, Spinach and Potato Curry recipe image
Slow-Cooked Lamb, Spinach and Potato Curry

The cut of lamb you use matters a bit here. Diced shoulder or leg works best because it has enough fat to become properly tender after an hour in the oven. If you use something leaner, like loin, it can tighten up and turn dry. Shoulder is the better choice if you can get it, and it's usually the more affordable option too.

The red curry paste brings warmth and a slight sweetness, and it works well alongside the tinned tomatoes and garlic oil to create a sauce that's rich without being heavy. Using garlic oil as the base fat adds a subtle background flavour without any raw garlic bite at the start of cooking, though you still add fresh garlic and ginger into the pot for a fuller, more rounded taste.

This recipe serves two to three people. It reheats well the next day, and the flavours tend to settle and deepen overnight, making leftovers genuinely worth looking forward to. Serve it with plain basmati rice or flatbreads.

Slow-Cooked Lamb, Spinach and Potato Curry

Lamb Potato Spinach
Total Time 1 hr 30 min
Servings 3 servings
Calories 695 cal
Protein 36g

Ingredients

Equipment Needed

  • Wooden Spoon
  • Large Oven-Safe Pot with Lid
  • Sharp Knife
  • Chopping Board

Instructions

  1. 1
    Preheat the oven to 180°C.
  2. 2
    Heat the garlic oil in a large heavy-based oven-safe pot over medium-high heat. Season the lamb pieces with salt and pepper, then brown them in batches until golden. Remove the lamb and set it aside on a plate.
  3. 3
    In the same pot, add the diced onions. Cook for 5 to 8 minutes until soft and translucent. Stir in the grated ginger, chopped garlic, and red chilli. Sauté for another 2 minutes until fragrant.
  4. 4
    Add the red curry paste to the pot. Stir constantly for 2 minutes.
  5. 5
    Return the lamb (and any juices) to the pot. Add the chopped tomatoes, cubed potato, and 250ml water. Bring to a gentle boil. Cover with a lid and place into the oven for 1 hour, or until the lamb is tender and the potatoes are soft. If the sauce looks too thick, add a splash more water; if it's too thin, leave the lid off for the last 10 minutes.
  6. 6
    Stir in the spinach leaves, pop the lid back on, and let them wilt in the residual heat for about 1 minute. Taste one last time for seasoning and serve.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Tips &
Extras

Keep it fresh

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over a low heat, adding a small splash of water to loosen the sauce if needed. This curry also freezes well for up to 3 months. Defrost thoroughly overnight in the fridge before reheating.

Plate it up

Serving Suggestions

Serve with steamed basmati rice or warm flatbreads to soak up the sauce. A simple cucumber and yogurt raita on the side works well to balance the warmth of the curry paste.

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