Kashmir Lamb With Spinach

Fairy Nuff's Note:

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

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Serves: 4

Yield: 4.0 serves

• 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
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• 3 bay leaves
• 1 ½ cups chicken stock
• ½ 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

[Chef #252727]

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.