Kashmir Lamb With Spinach

Submitted by Fairy Nuff

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

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Yields: 4 serves
• Serves: 4

ingredients

• 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
• 3 bay leaves
• 1 1⁄2 cups chicken stock
• 1⁄2 cup cream
• 2 bunches of washed and chopped english spinach

directions

1. Heat the oil in a pan and over medium heat brown the lamb in batches.
2. Add the onions, garlic and ginger and cook, stirring often, for 3 minutes.
3. Add the spices (not bay leaves) and cook, stirring, for 1- 2 minutes until spices are fragrant.
4. Return the lamb and any juices to the pan.
5. Add the stock and bay leaves.
6. Bring to the boil and then reduce heat, stir well, cover and simmer for 35 minutes.
7. Add the cream, stir, cover and cook a further 20 minutes.
8. Add the spinach and cook until the spinach has softened.

Reviews

[liliya_99]

Excellent. I 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.

 

[nicki.johnstone]

Lovely mild curry-excellent with the spinach. I used milk and cornflour mix instead of cream to save calories it was still yummy. Easy to make,served with mixed veg.

 

[Um ahmad al gimzawie]

Great recipe Fairy! I decided to add yogurt instead of cream, and beef stock instead of chicken stock. Otherwise I followed everything as it is, and it was delish.

 

[Karen Pea]

This was delicious! It wasn't spicy even though I added a small amount of chillis. However I think that adding too much chilli might ruin the lovely flavour of the other spices. Thanks for the recipe - it was quite easy and very tasty!

 

[Sakeenah]

I have ruined ever lamb recipe Ive run into so far. This one was easy to get right!! Meat was tender and tasty. I tried this recipe with both with cream too and evaporated milk, evap. milk wins hands down, makes it more filling and richer flavor