Ingredients
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1/4
-
1/2
-
2
-
1/2
-
2
-
2
-
1
-
1
-
1
-
450
-
-
-
-
-
Directions
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.
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Steps
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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
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Serve With a Scatter of Coriander Leaves and Steamed Rice. |
