Fragrant Lamb With Spinach |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is fron the Reader's Digest 'Soups and Casseroles'. I discovered after eating it that this is a 'healthy' meal, which to me is an added bonus. I have made this several times now, and can say it is a firm family favourite. It isn't hot, but has a wonderful spicy flavour. Ingredients:
2 tablespoons sunflower oil (or ghee) |
2 onions, finely chopped |
4 garlic cloves, crushed |
2 tablespoons fresh gingerroot, peeled and chopped |
1 red chile, seeded and sliced |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
1 teaspoon white pepper |
1/2 teaspoon ground cinnamon |
seeds from 8 green cardamom pods, crushed |
2 bay leaves |
1/2 teaspoon salt |
200 g greek yogurt |
18 ounces lean boneless lamb, cubed |
2 large tomatoes, skinned and chopped |
225 g fresh spinach |
4 tablespoons chopped fresh coriander |
1 sprig fresh coriander (to garnish) |
1 teaspoon garam masala (see my recipie on this site) |
Directions:
1. Heat the oil in a large saucepan or flameproof casserole.
2. Add the onions, garlic and ginger,andfry for about 15 minutes, stirring frequently, until the onions are golden.
3. Stir in the chilli, paprika, cumin,corianer, white pepper,cinnamon, crushed cardomom seeds, bay leaves and salt. Stir briefly over a moderate heat.
4. Add the yogurt and 150ml (5 fl oz) of water.
5. Add the lamb, mix well and cover the pan.
6. Simmer gently for 1 1/4 hours or until the lamb is tender.
7. Add the tomatoes, spinach and chopped coriander.
8. Cook for 2-3 minutes, stirring until the tomatoes have softened slightly and the spinach has wilted.
9. Taste for seasoning and remove the bay leaf.
10. Serve garnished with fresh coriander.
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