Ingredients
-
4
-
2
-
1
-
1
-
2
-
1 1/2
-
2
-
2
-
2
-
4
-
-
-
-
-
Directions
Punjabi Lamb in Spinach and Tomatoes,A region of farmlands, the Punjab is famous for dishes based on pureed spinach (called saag on most menus).,well it sounds yummy…… sure m gonna try this. :),I’m not sure if i like it! I think it does taste better a day after. My husband said it wasn’t like the one back home 🙁 But a friend loved it. Cooked in pressure cooker for 30 mins and lamb was very tender.
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Steps
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1
Done
|
Blend or Process Garlic, Chillies, Ginger, Cumin and Oil Until Smooth. |
|
2
Done
|
Spread Chilli Mixture All Ove the Lamb, Cover, Refrigerate 3 Hours or Overnight. |
|
3
Done
|
Best If Left Overnight. |
|
4
Done
|
Heat Ghee in a Large Pan, Cook Onions, Stirring, Until Browned Lightly. |
|
5
Done
|
Add Bay Leaves and Spices, Cook, Stirring, Until Fragrant. |
|
6
Done
|
Add Lamb, Cook Stirring, Until Lamb Is Just Browned. |
|
7
Done
|
Boil, Steam or Microwave Spinach Until Just Wilted, Drain. |
|
8
Done
|
Blend or Process Spinach, Undrained Chopped Tomatoes and Paste Until Pureed, Add to Lamb Mixture. |
|
9
Done
|
Simmer, Covere, For 1 1/4 Hours. |
|
10
Done
|
Remove Cover and Simmer 30 Minutes or Until Lamb Is Tender and Sauce Is Thickened. |
