Ingredients
-
2
-
750
-
2
-
3
-
5
-
2
-
2
-
2
-
1/4
-
1/4
-
-
-
-
-
Directions
Kashmir Lamb With Spinach, A fragrant, not hot, curry. For a bit of kick add ground or fresh chopped chillies to taste., Excellent. used beef broth, but other than that followed the recipe exactly. The dish was fragrant and very tasty. I was a little hesitant to use cream in a curry, but I think it really made the dish. Thank you.
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Steps
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1
Done
|
Heat the Oil in a Pan and Over Medium Heat Brown the Lamb in Batches. |
|
2
Done
|
Add the Onions, Garlic and Ginger and Cook, Stirring Often, For 3 Minutes. |
|
3
Done
|
Add the Spices not Bay Leaves and Cook, Stirring, For 1- 2 Minutes Until Spices Are Fragrant. |
|
4
Done
|
Return the Lamb and Any Juices to the Pan. |
|
5
Done
|
Add the Stock and Bay Leaves. |
|
6
Done
|
Bring to the Boil and Then Reduce Heat, Stir Well, Cover and Simmer For 35 Minutes. |
|
7
Done
|
Add the Cream, Stir, Cover and Cook a Further 20 Minutes. |
|
8
Done
|
Add the Spinach and Cook Until the Spinach Has Softened. |
