Punjabi Lamb in Spinach and Tomatoes |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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A region of farmlands, the Punjab is famous for dishes based on pureed spinach (called saag on most menus). Ingredients:
4 cloves garlic |
2 large fresh green chilies |
1 tablespoon grated fresh ginger |
1 tablespoon ground cumin |
2 tablespoons vegetable oil |
1 1/2 kg stewing lamb |
2 tablespoons ghee |
2 medium onions, sliced |
2 bay leaves |
4 cloves |
1 cinnamon stick |
1 teaspoon ground coriander |
1 teaspoon ground cumin, extra |
500 g spinach, chopped |
1 (400 g) can chopped tomatoes |
60 ml tomato paste |
Directions:
1. Blend or process garlic, chillies, ginger, cumin and oil until smooth.
2. Spread chilli mixture all ove the lamb, cover, refrigerate 3 hours or overnight.
3. Best if left overnight.
4. Heat ghee in a large pan, cook onions, stirring, until browned lightly.
5. Add bay leaves and spices, cook, stirring, until fragrant.
6. Add lamb, cook stirring, until lamb is just browned.
7. Boil, steam or microwave spinach until just wilted, drain.
8. Blend or process spinach, undrained chopped tomatoes and paste until pureed, add to lamb mixture.
9. Simmer, covere, for 1 1/4 hours.
10. Remove cover and simmer 30 minutes or until lamb is tender and sauce is thickened.
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