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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Found this in a curry and chili cookbook. We actually didn't have any yoghurt the first time we made it. It was still great, just a little spicy. Edited the ingredients to change the amount of spinach - hopefully this amount will be more suitable :-) Ingredients:
1 long green chili |
3 garlic cloves, chopped |
2 cm fresh ginger, grated |
3 tablespoons oil |
1 kg boneless lamb, cubed |
1 teaspoon fenugreek seeds |
1/2 teaspoon cumin seed |
1 teaspoon black mustard seeds |
1 cinnamon stick |
6 cardamom pods |
2 onions, chopped |
2 teaspoons ground turmeric |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 teaspoon ground coriander |
2 bay leaves |
2 cups beef stock |
1 bunch english spinach, de-stalked and finely shredded |
1/2 teaspoon salt |
1 tablespoon fresh coriander, chopped |
1/3 cup plain yogurt |
Directions:
1. Remove seeds and white membrane from the chilli and chop finely.
2. Set aside with garlic and ginger.
3. Heat 2 Tbsp oil in frying pan and brown the lamb in batches, drain on paper towel.
4. In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon.
5. Cook for 1 minute or until seeds start to pop.
6. Set aside. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices.
7. Add garlic, ginger, chilie, turmeric, cumin, chili powder, coriander and bay leaves to onion.
8. Cook for 1 minute, then add lamb and stock.
9. Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours.
10. Stirring occasionally.
11. Add spinach and salt, cook for 5 more minutes or until spinach is wilted.
12. Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve.
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