Recipe by I'mPat
This is part of a feature in our weekly tv guide called 7 Recipes in Seven Days. Times are estimated. Marg Johnson says "....based on an old recipe from Madher Jeffrey, remains a favourite." "Traditionally this would have been made with mustard oil, a bit tricky to acquire here and then too often rancid." Times are estimated.
Top Review by ellie_
We really enjoyed this recipe, even though I skipped some of the ingredients. I did not use the chili or the garam masala. For the tomatoes (also did not have) I used 1/2 can of tomato sauce but added one whole can of water - I probably used less spinach than asked for (I used 5 oz) and 1 pound of lamb stewing meat. Recipe did not state how big a lamb shoulder was. I also cut down on the ginger amount since it seemed like a lot of ginger! We enjoyed this recipe with these minor changes and would like to make it again as posted. Served over rice with grapes for a very nice meal. Thanks for sharing!
- 1⁄4 cup olive oil
- 1⁄2 cup ginger (fresh chopped)
- 2 tablespoons garlic (minced)
- 1⁄2 teaspoon turmeric
- 2 chili (red chopped to your taste, not too hot)
- 2 teaspoons cumin
- 1 teaspoon garam masala
- 1 lamb shoulder (small boned out and cut into 4cm chunks)
- 1 teaspoon salt
- 450 g spinach (chopped)
- 2 tomatoes (coarsely chopped)
- 1 cup water
- coriander leaves (to serve)
- steamed rice (to serve)
Directions See How It's Made
- Heat the oil in a medium pot and add the ginger, garlic, turmeric, chilli, cumin and garam masala and cook over a moderate heat until they are aromatic.
- Then turn the heat to high and add the meat cubes, DO NOT move them or the temperature of your pot will drop too much, after a few minutes start to toss them around until they nhave a little colour and then add the salt, spinach and tomato.
- When the tomato has softened add the water, lower the heat to very low, cover and simmer for about an hour or until the meat is meltingly tender.
- If you need more water, add a little, we want a fairly dry curry with a coating sauce.
- Serve with a scatter of coriander leaves and steamed rice.