Lamb With Spinach

"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."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
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