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Lamb with Spinach

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YIELD

6 servings

PREP

25 min

COOK

1 hrs

READY

1 hrs

Ingredients

8 1.2E+2
TABLESPOONS ML VEGETABLE OIL
¼ 1.3
TEASPOON ML BLACK PEPPERCORNS
6 6
WHOLES WHOLES CLOVES *
2 2
EACH EACH BAY LEAVES *
6 6
EACH EACH CARDAMOM PODS *
2 2
MEDIUM MEDIUM ONIONS
finely chopped
6 6
EACH EACH GARLIC CLOVES
chopped
1 1
INCH INCH GINGER
chopped *
2 907.2
POUNDS G LAMB
cubed
2 1E+1
TEASPOONS ML CUMIN SEEDS
ground
1 5
TEASPOON ML CORIANDER SEEDS
¼ 1.3
TEASPOON ML CAYENNE PEPPER
2 1E+1
TEASPOONS ML SALT
5 75
TABLESPOONS ML YOGURT
plain well beaten
2 907.2
POUNDS G SPINACH
fresh
¼ 1.3
TEASPOON ML GARAM MASALA *

Directions

Heat the oil in a large pot over a medium-high flame.

When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods.

Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks.

Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt.

Stir and fry for a minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all yogurt has been incorporated.

The meat should also have a slightly browned look. Add the spinach and the remaining salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely.

Cover tightly and simmer on low heat for about 1 hour or until meat is tender. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce.

Remove the whole spices and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 381g (13.4 oz)
Amount per Serving
Calories 573 70% from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 102mg 34%
Sodium 1028mg 43%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 17%
Sugars g
Protein 66g
Vitamin A 285% Vitamin C 80%
Calcium 22% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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