Indian Lamb with Spinach

    Indian Lamb with Spinach

    58saves
    1hour40min


    3 people made this

    For those who like their Indian food warmly spiced rather than fiery hot, try this delicious lamb and spinach dish.

    Ingredients
    Serves: 4 

    • 2 tablespoons sunflower oil
    • 2 onions, finely chopped
    • 4 garlic cloves, crushed
    • 5cm piece fresh ginger, peeled and chopped
    • 1 large mild red chilli, seeded and sliced
    • 2 teaspoons paprika
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 1 teaspoon ground white pepper
    • 1/2 teaspoon ground cinnamon
    • seeds from 8 green cardamom pods, crushed
    • 2 bay leaves
    • 200g Greek-style yoghurt
    • 500g lean boneless lamb, cubed
    • 2 large tomatoes, chopped
    • 250g baby spinach
    • 4 tablespoons chopped fresh coriander
    • sprigs fresh coriander to garnish

    Directions
    Preparation:25min  ›  Cook:1hour15min  ›  Ready in:1hour40min 

    1. Heat the oil in a large saucepan or flameproof casserole dish. Add the onions, garlic and ginger, and fry for about 5 minutes, stirring frequently, until the onions are golden.
    2. Stir in the chilli, paprika, cumin, coriander, white pepper, cinnamon, cardamom seeds and bay leaves. Cook and stir briefly over medium heat, about 1 minute, and then stir in the yoghurt and 150ml water. Add the lamb, mix well and cover the pan. Simmer gently for 1 1/4 hours or until the lamb is tender.
    3. Add the tomatoes, spinach and chopped coriander. Cook for 2–3 minutes, stirring, until the tomatoes have softened slightly and the spinach has wilted. Taste for seasonings, adding salt and more pepper if desired. Remove the bay leaf and serve garnished with fresh coriander.

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    Reviews (3)

    by
    1

    Yuk - 30 Jun 2011

    by
    1

    A healthy Indian style curry?? Delicious, easy to make & highly recommended! - 10 Sep 2009

    Margrit
    by
    0

    lovely texture, good taste although if you like it hot use more chili. I prepared this same recipe with chicken as well as beef, adjusted cooking times according to used meat, and works very well. I added small cubed potatoe bits to the beef version. Great recipe - 18 Jan 2010

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