Lamb with spinach
By: Madhur Jaffrey
- Prep time:
- 20 mins
- Cook time:
- 1 hrs 20 mins
- Serves:
- 6
Spiced cubes of lamb are delicious in Madhur Jaffrey's yogurt-enriched spinach sauce
Tips and suggestions
- Eat with...
- Red Lamb or Beef Stew
Ingredients
- 8 tbsp vegetable oil
- 0.25 tsp Black peppercorns
- 6-7 Cloves
- 2 Bay leaves
- 6 cardamom pods
- 175g Onions, peeled and finely chopped
- 6-8 cloves Garlic, peeled and finely chopped
- 2.5 cm cube Ginger, peeled and finely chopped
- 900g Lamb shoulder, cut into 2.5cm cubes
- 2 tsp ground Cumin
- 1 tsp ground Coriander
- 0.25-0.75 tsp cayenne pepper
- 2 tsp Salt
- 5 tbsp natural Yogurt
- 900 g fresh Spinach, trimmed, washed and finely chopped or 900g frozen spinach, thawed out
- 0.25 tsp Garam masala
Method
1. Put the oil in a large pan and set over a medium-high heat. When hot, put in the peppercorns, cloves, bay leaves and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks. Now add the meat, cumin, coriander, cayenne and 1 tsp salt. Stir and fry for 1 minute. Add 1 tbsp of the beaten yogurt. Stir and fry for another minute. Add another tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all the yogurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining 1 tsp salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on a low heat for about 1 hour 10 minutes or until the meat is tender.2. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes or until most (but not all) the water in the spinach disappears and you have a thick, green sauce.
3. Note The whole spice in this dish are not meant to be eaten.









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