Total Time
2hrs 5mins
Prep 25 mins
Cook 1 hr 40 mins

Found this in a curry and chili cookbook. We actually didn't have any yoghurt the first time we made it. It was still great, just a little spicy. Edited the ingredients to change the amount of spinach - hopefully this amount will be more suitable :-)

Ingredients Nutrition

Directions

  1. Remove seeds and white membrane from the chilli and chop finely.
  2. Set aside with garlic and ginger.
  3. Heat 2 Tbsp oil in frying pan and brown the lamb in batches, drain on paper towel.
  4. In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon.
  5. Cook for 1 minute or until seeds start to pop.
  6. Set aside. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices.
  7. Add garlic, ginger, chilie, turmeric, cumin, chili powder, coriander and bay leaves to onion.
  8. Cook for 1 minute, then add lamb and stock.
  9. Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours.
  10. Stirring occasionally.
  11. Add spinach and salt, cook for 5 more minutes or until spinach is wilted.
  12. Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve.

Reviews

Most Helpful

Great recipe! I had been inspired by another (much fussier) recipe combining lamb and spinach when I saw this one. I'm glad I did and I served it to some friends that we'd spent a year in India with. Tough crowd and we all gave it two thumbs up. Made it "as is" except that it seemed that 900g spinach was a bit much so used a 1lb bag torn up. I will also make sure that the chili is a hotter one and adding the potatoe sounds like a good idea, depending on what you serve this dish with.

Eh Jay October 04, 2006

Surely this should be fenugreek powder and not seeds? Seeds are very bitter even after frying. This spoils the dish - very bitter.

mcrawshaw2012 October 29, 2016

We like spicy Indian dishes, so I substituted ghost pepper for the green chili and added more fresh ginger (about 5Tablespoons) and tumeric (fresh rather than ground). I also substituted vegetable broth for the beef broth and used coconut oil for all the frying (so it's a healthy oil). We could not stop sipping the broth as it was simmering! Thank you for this recipe! It is better than any saag I've had at restaurants.

kirsten.johnson November 09, 2015

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