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Kashmir Lamb With Spinach

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Ingredients

Adjust Servings:
2 tablespoons oil
750 g diced boneless lamb
2 large chopped onions
3 crushed garlic cloves
5 cm fresh ginger, grated
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves

Nutritional information

764.4
Calories
530 g
Calories From Fat
58.9 g
Total Fat
24.9 g
Saturated Fat
170.9 mg
Cholesterol
388.2 mg
Sodium
19.9 g
Carbs
5.9 g
Dietary Fiber
5.4 g
Sugars
40.8 g
Protein
564 g
Serving Size

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Kashmir Lamb With Spinach

Features:
    Cuisine:

    A fragrant, not hot, curry. For a bit of kick add ground or fresh chopped chillies to taste.

    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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

    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.

    Avatar Of Pippa Carney

    Pippa Carney

    Pastry queen known for her delicate and delicious pastries and desserts.

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