Slow-Braised Lamb and Spinach Curry
A rich and fragrant slow-cooked lamb curry simmered in coconut milk and tomatoes. Served over fluffy basmati rice, it's a comforting and nutrient-dense dinner.
Prep
20 min
Cook
90 min
Total
110 min
Makes
4 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
20 min
Cook
90 min
Total
110 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Saucepan · Knife and cutting board
Time saver
Braising takes time, but you can make this curry up to 3 days in advance. The flavors actually deepen and improve after a day in the fridge.
Do these three things first
- 1Prep large yellow onion (diced), tbsp fresh ginger (minced)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 8 steps complete
Next: Heat a generous splash of cooking oil…
- 01
Heat a generous splash of cooking oil…
Heat a generous splash of cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the lamb shoulder cubes with salt and sear them in batches until browned on all sides. Transfer the meat to a plate.
Look for: browned on all sides
Tap card to mark done - 02
Reduce the heat to medium
Reduce the heat to medium. In the same pot, add the diced yellow onion and minced fresh ginger. Sauté until the onion softens and turns translucent, about 5 minutes.
Look for: the onion softens and turns translucent
Tap card to mark done - 03
Stir in the curry powder and toast…
Stir in the curry powder and toast for 1 minute until highly fragrant.
Look for: highly fragrant
Tap card to mark done - 04
Pour in the diced tomatoes (with their…
Pour in the diced tomatoes (with their juices) and the coconut milk. Scrape up any browned bits from the bottom of the pot.
Tap card to mark done - 05
Return the lamb to the pot
Return the lamb to the pot. Bring the liquid to a gentle simmer, cover, and reduce the heat to low. Let it braise for 1.5 hours, or until the lamb is perfectly fork-tender.
Look for: the lamb is perfectly fork-tender
Tap card to mark done - 06
About 20 minutes before the lamb is…
About 20 minutes before the lamb is done, rinse the basmati rice under cold water until it runs clear. Combine the rice in a small saucepan with 2 cups of water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let it steam, covered, for 5 minutes.
Look for: it runs clear
Tap card to mark done - 07
Uncover the pot and stir in the…
Once the lamb is tender, uncover the pot and stir in the baby spinach. Let it wilt in the hot curry for 2 to 3 minutes. Taste the sauce and adjust the salt if needed.
Allow: 2 to 3 minutes
Tap card to mark done - 08
Serve the rich lamb curry warm over…
Serve the rich lamb curry warm over the freshly fluffed basmati rice.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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