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Grid Iron Meat

Diced Yorkshire Lamb with Tomatoes, Spinach & Gentle Spices

This is a calm, everyday lamb dish built around diced Yorkshire lamb, cooked gently with tomatoes, warming spices and finished with spinach. It’s not a curry and not a heavy stew — just steady cooking that lets the lamb carry the dish while keeping everything balanced and January-friendly.

INGREDIENTS
  • 1kg diced Yorkshire lamb
  • 1 tbsp olive oil
  • Sea salt
  • Black pepper

For the base

  • 2 onions, finely sliced
  • 3 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • 1 bay leaf

Liquids & finish

  • 400g tin chopped tomatoes
  • 300ml lamb or chicken stock
  • 200g spinach (or chard), roughly chopped
  • Squeeze of lemon juice
METHOD

  1. Remove the lamb from the fridge 30–40 minutes before cooking and season lightly.
  2. Heat the oven to 150°C fan.
  3. Heat the olive oil in a heavy casserole and brown the lamb in batches until lightly coloured. Remove and set aside.
  4. Add the onions to the pot with a pinch of salt and cook gently for 10 minutes until soft.
  5. Stir in the garlic, cumin, coriander and smoked paprika and cook for 1 minute until fragrant.
  6. Add the bay leaf, chopped tomatoes and stock, then return the lamb to the pot.
  7. Bring to a gentle simmer, cover and place in the oven.
  8. Cook for 2½–3 hours, stirring once, until the lamb is tender and the sauce settled.
  9. Stir in the spinach and return to the oven, uncovered, for 5–10 minutes until just wilted.
  10. Adjust seasoning and finish with a squeeze of lemon.

Multi-Cooker Option (Ninja Foodi MAX)

  1. Brown the lamb on Sauté → Medium. Remove and set aside.
  2. Soften the onions, then add garlic and spices.
  3. Add tomatoes, stock and bay, return the lamb.
  4. Pressure cook on High for 35 minutes, then allow 15 minutes natural release.
  5. Stir in the spinach on Sauté until just wilted and finish with lemon.

Print recipe

Shop for Ingredients

Yorkshire Mutton Diced – 500g

Yorkshire Diced Mutton – Full-Flavoured & Properly Raised

Hand-cut from the shoulder and leg of well-finished Yorkshire sheep, our diced mutton is deeply savoury, naturally rich, and ideal for slow cooking. Perfect for curries, tagines, pies, and stews.

£11.50

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Yorkshire Lamb Diced – 500g

Our lamb is farmed in the Yorkshire Dales where it is free to graze on moorland pastures throughput the year.

Our diced lamb is a versatile ingredient, ideal for a variety of dishes, from hearty stews and curries to skewers and pies. Each piece promises succulence and a depth of flavour that enhances any recipe.

£14.50

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Sides

  • Steamed basmati or brown rice – neutral and grounding.
  • Braised leeks – soft and sweet alongside the lamb.
  • Roasted cauliflower – adds texture without heaviness.
  • Warm flatbreads – optional, small portions.
  • Simple cucumber or yoghurt salad – for contrast if needed.

Matches

  • Lamb, tomato, spinach
  • Cumin, coriander, bay
  • Lemon, black pepper
  • Rice, flatbreads
  • Leeks, cauliflower

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Preparation Time: 15 minutes
Cooking Time: 2½–3 hours (35 minutes under pressure)

Hot Tips

  • Keep the spices gentle — this is about warmth, not heat.
  • Lamb improves overnight and freezes very well.
  • If the sauce reduces too far, loosen with a splash of stock.
  • Leftovers work well spooned over grains or folded into greens.

Pairings

Red Wine

  • Garnacha
  • Côtes du Rhône

White Wine

  • Picpoul de Pinet
  • Chenin Blanc

Beer & Cider

  • Amber ale
  • Dry cider

Non-Alcoholic

  • Sparkling water with lemon
  • Mint tea

 

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