Recipe Archives->Lamb->Indian Lamb Spinach

Indian Lamb with Spinach
Serve 6

1 lb lamb cut into 1-inch cubes
1 large onion, finely chopped
4 tsp ground coriander
1 Tbsp mustard seeds
2 tsp ground cumin
1 tsp chili powder or less 
1 tsp turmeric
1/4 cup plain yogurt
1-inch finely chopped fresh ginger
3 garlic cloves, crushed
2 lb fresh spinach, trimmed, washed and torn in small pieces
1/4 tp salt
1/2 Tbsp vegetable oil

Heat the oil in a casserole and cook the onion over medium-high
heat, stirring constantly, until soft. Stir lamb, coriander, mustard
seeds, cumin, chili powder and turmeric. Mix all the ingredients
well.  Add 1 Tbsp of yogurt and cook over high heat, stirring the
meat until all the yogurt is absorbed - 3 to 5 minutes. Repeat with
a second tablespoon of yogurt, third, etc.

When the yogurt is used up, stir in the ginger and garlic, add just
enough water to cover the meat and bring to boil. Cover the casserole,
lower the heat and simmer for one hour.

When the meat is cooked, increase the heat to medium and add the
spinach in batches, stirring each batch until it is wilted. When
all the spinach is incorporated, cook the stew, uncovered, over
high heat to evaporate any excess liquid - about five minutes. Add
the salt just before serving.

Serve with rice and pappadoms.

Printable version: indian-lamb-spinach.txt.