Punjabi Lamb in Spinach and Tomatoes

Recipe by Barry C
READY IN: 2hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Blend or process garlic, chillies, ginger, cumin and oil until smooth.
  • Spread chilli mixture all ove the lamb, cover, refrigerate 3 hours or overnight.
  • Best if left overnight.
  • Heat ghee in a large pan, cook onions, stirring, until browned lightly.
  • Add bay leaves and spices, cook, stirring, until fragrant.
  • Add lamb, cook stirring, until lamb is just browned.
  • Boil, steam or microwave spinach until just wilted, drain.
  • Blend or process spinach, undrained chopped tomatoes and paste until pureed, add to lamb mixture.
  • Simmer, covere, for 1 1/4 hours.
  • Remove cover and simmer 30 minutes or until lamb is tender and sauce is thickened.
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