Punjabi Lamb in Spinach and Tomatoes

"A region of farmlands, the Punjab is famous for dishes based on pureed spinach (called saag on most menus)."
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
Ready In:
2hrs 30mins
Ingredients:
16
Serves:
4-6
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ingredients

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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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Reviews

  1. Excellent - and other than marinating and cooking time it is very quick and easy to put together. I did add a bit of salt but that was the only change that I made. Served with rice.
     
  2. well it sounds yummy...... sure m gonna try this. :)
     
  3. I'm not sure if i like it! I think it does taste better a day after. My husband said it wasn't like the one back home :( But a friend loved it. Cooked in pressure cooker for 30 mins and lamb was very tender.
     
  4. Excellent, but I felt it needed quite a lot of salt and a bit more heat as it is a huge dish to flavour. This made 6 very generous serves along with rice, a side dish and bread. I used thawed frozen leaf spinach which I think worked well.
     
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RECIPE SUBMITTED BY

Work as Company Secretary for a heavy engineering organisation. Favourite cookbook is a cookbook, any cookbook. Have a side-line going at home, bottling and selling piccalilli (mustard pickles), mango chutney, tomato chutney and three-fruit marmalade.
 
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