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Fragrant Lamb with Spinach

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Fragrant Lamb with Spinach
Serves 4


Ingredients



  • 2 tbsp canola oil

  • 2 onions, finely chopped

  • 4 garlic cloves, crushed

  • 5 cm piece fresh ginger, peeled and chopped

  • 1 red chili pepper, seeded

  • and sliced

  • 2 tsp paprika

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tsp ground white pepper

  • 1/2 tsp ground cinnamon

  • Seeds from 8 cardamom pods, crushed

  • 2 bay leaves

  • Salt to taste

  • 1 cup plain nonfat yogourt

  • 2/3 cup water

  • 500 g lean boneless lamb, cubed

  • 2 large tomatoes, chopped

  • 250 g fresh baby spinach

  • 4 tbsp chopped fresh cilantro


Preparation
1. Heat oil in large pot or flameproof casserole. Add onions, garlic and ginger; sauté, stirring frequently, until onions are golden, 15 minutes.

2. Stir in chili, paprika, cumin, coriander, white pepper, cinnamon, crushed cardamom, bay leaves and salt. Stir briefly over moderate heat, then stir in yogourt and water. Add lamb, mix well, and cover pot. Simmer gently until lamb is tender, about 1 1/4 hours.

3. Add tomatoes, spinach and cilantro. Cook, stirring, until spinach has wilted, 2–3 minutes. Taste for seasoning and remove bay leaf. Serve.

Per Serving 320 calories, 14 g total fat, 3 g saturated fat, 21 g carbohydrate, 5 g fibre, 30 g protein

 
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