SPINACH LAMB RECIPE
Serves 4.
Preparation and cooking time: 1 hr 10 mins.
Spinach is frequently used in Indian dishes, and spinach and lamb do make an excellent combination. This dish is quite mild, and can be served with chapattis, pitta bread, parothas or even bread. For this recipe you need a meat cleaver, or get your butcher to chop a leg of lamb up for you.
Ingredients
- 670 g (1½ lb) leg of lamb
- 340 g (12 oz) spinach
- 60 ml (2 fl oz) cooking oil
- 1 large onion, finely chopped
- 3 tsp tomato puree
- 1 tsp salt
- 1 tsp turmeric powder
- ½ tsp chili powder
- 1 tsp garam masala
- 120 ml (4 fl oz) water
Method
1. Chop the leg of lamb into small pieces, about 2.5 cm (1 inch) in length. There is no need to remove the bones.
2. Cut the spinach into small pieces and wash well.
3. Heat the oil to a high temperature in a large pan. Add the onion and cook until the onion is golden brown. Add the tomato puree, salt, turmeric powder, chili powder and garam masala. Stir well and let the mixture cook for about 1 minute.
4. Add the lamb, spinach and the water. Mix well, lower the heat and simmer gently for about 40 minutes stirring every 5 to 7 minutes.
5. Transfer the contents to a serving dish and serve hot.
6. While eating, the bones are discarded and left on the plate.
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