Madras Lamb, Potato & Spinach Curry | Easy Spicy Lamb Madras with Potatoes & Spinach

Madras lamb, potato and spinach curry
Madras lamb, potato and spinach curry

I really enjoy cooking this curry — it’s so quick and simple to put together, and it works beautifully in either the slow cooker or the oven. If you don’t like too much heat, that’s absolutely fine; it tastes just as good made with a rogan josh or tikka paste.

This slow‑cooked Madras lamb curry is everything you want from a cosy, aromatic dish: tender lamb, soft potatoes and wilted spinach simmered together in a rich, spicy sauce that fills the kitchen with incredible warmth. The lamb becomes beautifully tender as it cooks, the potatoes soak up all that flavour, and the spinach adds a lovely freshness at the end. It’s hearty, satisfying and the kind of curry that practically cooks itself.

Serving Suggestions for Madras Lamb, Potato & Spinach Curry

  • Steamed basmati rice — fluffy and lightly salted
  • Pilau rice with cumin, cardamom, or turmeric
  • Garlic naan, plain naan, or chapatis, poppadoms for scooping
  • Crispy onion bhajis or vegetable pakoras
  • Cucumber raita with mint to cool the Madras heat
  • Kachumber salad — tomato, cucumber, red onion, lemon
  • Mango chutney, lime pickle, or mixed pickles
  • Roasted cauliflower or aloo gobi for a hearty veg side
  • Saag aloo or Bombay potatoes if you want extra carbs
  • Green beans with mustard seeds and curry leaves
  • Tarka dal for a softer, creamy contrast
  • Pickled red onions for brightness
  • Fresh coriander and lemon wedges to finish

Variations: Madras Lamb, Potato & Spinach Curry

  • Extra‑Spicy Madras Lamb Curry — increase madras powder or add fresh chilli for a hotter, punchier finish.
  • Garlic‑Rich Madras Lamb Curry — add extra garlic for deeper aromatic warmth that suits the lamb.
  • Ginger‑Boosted Madras Lamb Curry — increase ginger for brightness and a warming kick.
  • Madras Lamb & Chickpea Curry — add chickpeas for extra body and a protein‑rich twist.
  • Madras Lamb & Cauliflower Curry — include cauliflower florets for freshness and a classic curry pairing.
  • Madras Lamb & Sweet Potato Curry — swap potatoes for sweet potatoes for sweetness that balances the heat.
  • Madras Lamb & Pepper Curry — add peppers for sweetness and colour that lift the tomato base.
  • Madras Lamb & Tomato‑Rich Curry — add tomato paste for extra depth and a richer colour.
  • Madras Lamb & Coconut Curry — stir in coconut milk for a creamier, slightly mellowed version.
  • Madras Lamb & Lentil Curry — add red lentils for thickness and a hearty, comforting texture.
  • Madras Lamb & Coriander Curry — finish with extra coriander for freshness that brightens the spices.
  • Madras Lamb & Lemon Curry — add lemon juice for a citrusy lift that cuts through the richness.
  • Madras Lamb & Mushroom Curry — include mushrooms for earthy savoury depth.
  • Madras Lamb & Broccoli Curry — add small broccoli florets for extra veg and freshness.
  • Madras Lamb Curry with Whole Spices — add whole cumin or mustard seeds for extra aromatic complexity
Madras lamb, potato and spinach curry

Madras lamb, potato and spinach curry

Madras lamb curry with tender lamb, soft potatoes and wilted spinach in a deep red, glossy sauce, creating a warm, aromatic bowl that looks hearty, spiced and comforting.
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Cook Time 2 hours
Course Dinner
Cuisine Indian
Servings 4 people

Equipment

  • Large lidded saucepan
  • Food processor / blender

Ingredients
  

  • 500 g lamb chunks
  • 1 tbsp vegetable oil
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 1 tsp ginger paste
  • 1 red chilli, deseeded and chopped
  • 60 ml madras curry paste
  • 400 g can tinned tomatoes
  • 400 g potatoes, peeled and cut into chunks
  • 450 ml water
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp caster sugar
  • 2 ripe tomatoes, quartered
  • 100 g fresh spinach leaves

Instructions
 

  • Preheat the oven to 180ºc/Gas 4.
  • Heat the oil in a saucepan and fry the lamb until lightly browned all over.  Remove from the heat and set aside.  You may need to do this in batches.
  • In the same pan, add the onions and cook over a medium heat for about 6mins until they're softened, stirring regularly.  Turn down the heat and add the garlic, ginger, chilli, curry paste and tinned tomatoes, stirring frequently.
  • Remove from the heat and blend until you have a smooth paste. 
  • Pour the mixture into a large casserole dish, add the lamb, potatoes, water, bay leaves, salt and sugar.  Place in the middle of the oven and cook for 1hr 30mins or until the lamb is tender and the sauce has thickened.  After an hour, remove, stir and place back in the oven to continue cooking.
  • Add the quartered tomatoes and spinach and cook for a further 10mins until the tomatoes have soften.
  • Remove and serve with rice and plain naan.

If using a slow cooker

  • At step 5, place all the ingredients into the slow cooker, cook on high for 5 hours, add the quartered tomatoes and spinach for another 20mins or until the tomatoes have softened.