Creamy Spinach Curry with Lamb Chops

1. Marinate the Lamb Chops: In a large bowl, combine the lamb chops with the coriander, ginger and garlic paste, curry powder, zaatar spice, all-purpose seasoning, and a pinch of salt. Mix well, cover, and marinate for at least 30 minutes or up to overnight for maximum flavour.

2. Prepare the Spinach Base: Add the spinach and half of the coconut milk to a blender and blend until smooth. Set aside.

3. Build the Curry Base: Heat the olive oil in a large pot over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds until fragrant. Add the chopped onions and sauté until softened and translucent. Stir in the chopped tomatoes and cook for 5–7 minutes until they break down and form a rich base.

4. Brown the Lamb Chops: Add the marinated lamb chops to the pot and sear on all sides until lightly browned. This helps lock in the flavour and juices.

5. Add the Spinach Mixture:Pour the blended spinach mixture into the pot and stir well to coat the lamb chops. Allow the mixture to simmer for 5 minutes.

6. Add the Coconut Milk: Pour in the remaining coconut milk and stir until fully combined. Bring the curry to a gentle simmer.

7. Thicken the Sauce: Mix the corn starch with a little cold water until smooth. Gradually pour it into the curry while stirring continuously. The sauce will begin to thicken as it cooks.

8. Add the Vegetables: Add the carrot strips, red bell pepper and green bell pepper. Stir gently to combine.

9. Simmer: Cover and cook over low heat for 25–30 minutes, stirring occasionally, until the lamb chops are tender and the sauce has thickened beautifully.

10. Adjust Seasoning: Taste the curry and adjust with additional salt and chilli flakes.

11. Finish with Lime: Just before serving, squeeze the fresh lime juice into the curry and stir gently to brighten the flavours.

Serving Suggestion:

Serve hot with steamed basmati rice, coconut rice, chapati, naan bread, or warm flatbreads for a comforting and satisfying meal.

Tips:

For the best flavour, marinate the lamb chops overnight in the refrigerator.

If you prefer a thicker curry, remove the lid during the final 10 minutes of cooking.

Fresh spinach produces the best vibrant green colour, but frozen spinach can also be used.

Garnish with freshly chopped spring onions, coriander, or parsley before serving for added freshness.