Slow-Cooked Lamb Curry with Sweet Potato and Spinach
A rich and comforting Australian lamb curry slow-cooked with sweet potato and fresh spinach, infused with warming spices and creamy coconut milk. This australian-inspired curry ready in about 140 minutes pairs (900g), cubed lamb shoulder, large, chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs (900g), cubed lamb shoulder
- 1 large, chopped onion
- 4, minced garlic cloves
- 1 tbsp, grated ginger
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 large (about 12 oz), peeled and cubed sweet potato
- 4 cups fresh spinach
- 1 can (400 ml) coconut milk
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large heavy-based pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes; remove and set aside.
- Step 2: Add 1 large chopped onion to the pot and sauté for 5 minutes until softened and translucent.
- Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- Step 4: Add 2 tbsp curry powder, 1 tsp ground cumin, and 1 tsp ground coriander; cook for 2 minutes while stirring to toast the spices.
- Step 5: Return the browned lamb to the pot along with 1 large peeled and cubed sweet potato, 1 tsp salt, and 1/2 tsp black pepper.
- Step 6: Pour in 1 can (400 ml) coconut milk and 1 cup water, stirring to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until lamb is tender.
- Step 7: In the last 10 minutes of cooking, stir in 4 cups fresh spinach and cook until wilted.
- Step 8: Adjust seasoning with additional salt and pepper if needed. Serve hot with steamed rice or crusty bread.
Frequently asked questions
How long does Slow-Cooked Lamb Curry with Sweet Potato and Spinach take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Lamb Curry with Sweet Potato and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (900g), cubed lamb shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Curry with Sweet Potato and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Lamb Curry with Sweet Potato and Spinach for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Lamb Curry with Sweet Potato and Spinach?
Australian curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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