Prep 10 mins
Cook 1 hr 30 mins
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!
- 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)
- 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.
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.
We cooked and ate this for dinner tonight. It was just for the two of us, so I halved the meat, but (taking note of Bergy's review)left the sauce ingredients as written. I used tinned tomatoes, and frozen spinach and about 1 1/2 teaspoons of salt. I think next time I make this, I'll add maybe 1/2 a cup of yoghurt to it too. This recipe looked complicated with the spices listed as they are, but it couldn't have been easier to make.
Needed a lot of tweaking but was very tasty in the end. Even using boneless loin it needed 90 minutes simmering after the initial prep/frying off was done. The spice mix was a bit flat so I added a variety of others to lift things as well as lemon juice and nam pla. I used 450gm meat and simmered the sauce down to where I could drag a spoon through and see the base of the pot. The sauce-meat ratio worked well at that point. In short, a good starting point but I'd suggest it's for more confident cooks who don't mind tasting and adjusting as they go.