0 0
Lamb With Spinach

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/4 cup olive oil
1/2 cup ginger (fresh chopped)
2 tablespoons garlic (minced)
1/2 teaspoon turmeric
2 chili (red chopped to your taste not too hot)
2 teaspoons cumin
1 teaspoon garam masala
1 lamb shoulder (small boned out and cut into 4cm chunks)
1 teaspoon salt
450 g spinach (chopped)

Nutritional information

202.3
Calories
133 g
Calories From Fat
14.8 g
Total Fat
2.2 g
Saturated Fat
0 mg
Cholesterol
680.8 mg
Sodium
15.9 g
Carbs
4.9 g
Dietary Fiber
2.5 g
Sugars
5.2 g
Protein
293g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Lamb With Spinach

Features:
    Cuisine:

    We really enjoyed this recipe, even though I skipped some of the ingredients. I did not use the chili or the garam masala. For the tomatoes (also did not have) used 1/2 can of tomato sauce but added one whole can of water - I probably used less spinach than asked for (used 5 oz) and 1 pound of lamb stewing meat. Recipe did not state how big a lamb shoulder was. I also cut down on the ginger amount since it seemed like a lot of ginger! We enjoyed this recipe with these minor changes and would like to make it again as posted. Served over rice with grapes for a very nice meal. Thanks for sharing!

    • 125 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Lamb With Spinach,This is part of a feature in our weekly tv guide called 7 Recipes in Seven Days. Times are estimated. Marg Johnson says “….based on an old recipe from Madher Jeffrey, remains a favourite.” “Traditionally this would have been made with mustard oil, a bit tricky to acquire here and then too often rancid.” Times are estimated.,We really enjoyed this recipe, even though I skipped some of the ingredients. I did not use the chili or the garam masala. For the tomatoes (also did not have) used 1/2 can of tomato sauce but added one whole can of water – I probably used less spinach than asked for (used 5 oz) and 1 pound of lamb stewing meat. Recipe did not state how big a lamb shoulder was. I also cut down on the ginger amount since it seemed like a lot of ginger! We enjoyed this recipe with these minor changes and would like to make it again as posted. Served over rice with grapes for a very nice meal. Thanks for sharing!,This is part of a feature in our weekly tv guide called 7 Recipes in Seven Days. Times are estimated. Marg Johnson says “….based on an old recipe from Madher Jeffrey, remains a favourite.” “Traditionally this would have been made with mustard oil, a bit tricky to acquire here and then too often rancid.” Times are estimated.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Heat the Oil in a Medium Pot and Add the Ginger, Garlic, Turmeric, Chilli, Cumin and Garam Masala and Cook Over a Moderate Heat Until They Are Aromatic.

    2
    Done

    Then Turn the Heat to High and Add the Meat Cubes, Do not Move Them or the Temperature of Your Pot Will Drop Too Much, After a Few Minutes Start to Toss Them Around Until They Nhave a Little Colour and Then Add the Salt, Spinach and Tomato.

    3
    Done

    When the Tomato Has Softened Add the Water, Lower the Heat to Very Low, Cover and Simmer For About an Hour or Until the Meat Is Meltingly Tender.

    4
    Done

    If You Need More Water, Add a Little, We Want a Fairly Dry Curry With a Coating Sauce.

    5
    Done

    Serve With a Scatter of Coriander Leaves and Steamed Rice.

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Baked Spinach &Amp; Artichoke Dip
    previous
    Baked Spinach & Artichoke Dip
    Apricots With Blue Cheese
    next
    Apricots With Blue Cheese
    Baked Spinach &Amp; Artichoke Dip
    previous
    Baked Spinach & Artichoke Dip
    Apricots With Blue Cheese
    next
    Apricots With Blue Cheese

    Add Your Comment

    1 × one =