Recipe by Baz
A delicious and nutritious Indian dish. Can complete the cooking in the oven if you need the stove top for other dishes, so ideal for a dinner party. Can also use tinned tomatoes instead of fresh. Easier to make than it looks!
Top Review by Harry Harris
This is the best Lamb and Spinach curry I've tasted. (I've tried it with Chicken also and it is equally good.) Tastes best when finished in the oven and cooked for more than an hour. Just keep checking to make sure it doesn't get too dry. If so, add some water and stir.
- 750 g lamb (can substitute chicken)
- 1 large onion, finely chopped
- ghee or oil
- 2 inches fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- 4 fresh tomatoes, chopped (or 1 can of tinned tomatoes)
- 500 g frozen chopped spinach (fresh spinach works fine too)
- 4 tablespoons fresh coriander, chopped
- 4 cloves
- 2 brown cardamom pods
- 1 teaspoon cumin seed
- 1⁄2 teaspoon turmeric
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 tablespoon dried fenugreek leaves (optional)
Directions See How It's Made
- Remove fat and cut meat into cubes.
- Seal the meat by lightly browning in a saucepan (stir to prevent sticking) and then remove.
- At the same time, in a separate pan or wok, fry onion until golden in some ghee or oil, then add ginger, garlic and Spices 1.
- Add tomatoes after 5 minutes.
- Add the browned meat, add Spices 2 and the spinach.
- Stir it all about ensuring it doesn't stick and that the spinach is distributed throughout. (If it seems too dry add a little water.).
- Simmer until the meat is tender- about 45 to 60 minutes (although it will improve if cooked longer- just make sure it doesn't dry out, by adding water.).
- Add Spices 3 and fresh coriander and cook for at least another 10 minutes.
- Serve with Pullao/Basmati Rice.