| Level: | Easy |
| Yield: | 4 servings |
| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds of lean, boneless leg of lamb, cut into 1 1/2-inch pieces
- 5 tablespoons of light vegetable oil
- 2 cups finely chopped onion
- 1 tablespoons of grated or crushed fresh ginger
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- 1 tablespoon ground coriander
- 1/2 teaspoon ground red pepper
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 cup tomato puree
- Coarse salt to taste
- 1 cup packed chopped cooked spinach, fresh or frozen
- 2 teaspoons garam masala, homemade or store-bought
- 1/2 cup chopped cilantro leaves and tender stems
Instructions
- Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 589 |
| Total Fat | 43 g |
| Saturated Fat | 12 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 34 g |
| Cholesterol | 116 mg |
| Sodium | 811 mg |
| Serving Size | 1 of 4 servings |
| Calories | 589 |
| Total Fat | 43 g |
| Saturated Fat | 12 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 34 g |
| Cholesterol | 116 mg |
| Sodium | 811 mg |
Reviews
I’ve cooked this a couple of times now and its amazing! Its complex and tasty! This last time I added a few of different types of chilli to change the heat level and served with basmati rice, steamed vege and an improvised Raita, (yoghurt, apple, mint and lemon juice). Thanks for the recipe! =)
Great, used lamb neck fillet and added 1 table spoon extra chilli flakes. Sweet spicy lamb. What more could you want ?
I live in the UK – this dish is awesome! just like how my mum makes it.