Lamb Spinach Recipe

Season lamb

Pat lamb pieces dry with paper towels. In a large bowl, toss the lamb with salt, pepper, ground cumin, ground coriander, smoked paprika and 1 tablespoon of olive oil until evenly coated. Let sit at room temperature for 15–20 minutes while you prepare other ingredients.

Brown lamb

Heat a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add remaining 2 tablespoons olive oil. Working in batches so as not to crowd the pan, sear lamb pieces for 2–3 minutes per side until well-browned (they will not need to be cooked through). Transfer browned pieces to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add chopped onion to the same pot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and grated ginger and cook 60–90 seconds until fragrant.

Build sauce

Stir in tomato paste and cook 1–2 minutes to caramelize slightly. Add diced tomatoes, water or stock, and red wine (if using). Scrape any browned bits from the bottom of the pot with a wooden spoon. Return the seared lamb and any accumulated juices to the pot. Add turmeric, cinnamon, red pepper flakes, dried oregano and bay leaves. Bring to a gentle simmer.

Braise

Cover the pot partially with a lid, reduce heat to low and simmer gently until lamb is tender and easily pulls apart with a fork, about 60–75 minutes. Check every 20 minutes and stir; add up to 60 ml more water or stock if the sauce becomes too thick. Taste and adjust salt and pepper midway.

Add spinach

When the lamb is tender, remove bay leaves. Pile the spinach on top of the hot lamb in the pot — it will wilt quickly. Fold spinach into the sauce in batches until fully incorporated and wilted, about 3–5 minutes. If the sauce needs brightening, stir in lemon juice.

Adjust seasoning & finish

Stir in chopped fresh parsley and drizzle with 1 tablespoon extra virgin olive oil. If using yogurt, serve a dollop on each portion or stir a few spoonfuls into the stew off the heat for creaminess (optional).

Divide lamb and spinach among 4 plates with cooked basmati rice or gluten-free flatbread. Garnish with lemon wedges and additional parsley if desired. Serve hot.