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Lamb and Spinach Curry with Rice

Recreate this simple, yet delicious winter warmer recipe at home - the perfect addition to any celebration.

Serves 4



25 g (1 cup) fresh coriander

1 large tomato, cut into large chunks

100 g (4 cups) spinach

4 tbsp olive oil

¼ tsp black peppercorns

7 cloves

6 cardamom pods

2 bay leaves

1 cinnamon stick

1 large onion, finely chopped

8 cloves garlic, finely chopped

2.5 cm ginger, peeled and finely chopped

2 tsp ground cumin

1 tsp ground coriander

½ tsp cayenne pepper, optional

½ tsp turmeric

2 tsp salt

750 g lamb shoulder, cut into chunks

125 ml (1/2 cup) coconut milk

½ tsp garam masala


Place the fresh coriander, tomato, and spinach into a high-speed food processor and blend thoroughly until smooth. Set aside.

Put the oil in a large pan and set over a medium-high heat. When hot, put in the peppercorns, cloves, bay leaves, cinnamon stick, and cardamom pods. Stir for a few seconds then add the onions, garlic, and ginger. Stir and fry until the onions begin to turn brown at the edges. Add the lamb, cumin, coriander, turmeric, cayenne pepper (we leave this out if the kids are eating with us), and salt and fry on a high heat until the meat is lightly browned.

Add the green sauce from the blender and bring to a simmer. Cover and cook on a low heat for 60-75 minutes or until the meat is tender. Add the coconut milk and garam masala and stir to combine. Reheat gently before serving with rice and/or naan bread and enjoy.


The Meat Giant - Lamb

Mirrabooka Fresh - Veggies

Woolworths - Coconut milk, rice and yogurt

Shaheen Store - Spices

Kmart - Rose coloured bowls and plates

Big W - Kids dress and singlet

Prouds - Bracelet