Lamb With Spinach
Recipe: #16061
November 21, 2014
Categories: Curries, Lamb/Mutton, Spinach, Fathers Day, Sunday Dinner, Gluten-Free, High Protein Low Carbohydrate, No Eggs, Non-Dairy, Fresh Tomatoes, Spicy, more
"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."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (611.9 g)
- Calories 824.7
- Total Fat - 62.1 g
- Saturated Fat - 22.6 g
- Cholesterol - 175 mg
- Sodium - 845.3 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 5.7 g
- Sugars - 6.8 g
- Protein - 49.8 g
- Calcium - 191.6 mg
- Iron - 9.3 mg
- Vitamin C - 160.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
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.
Step 2
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 have a little colour and then add the salt, spinach and tomato.
Step 3
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.
Step 4
If you need more water, add a little, we want a fairly dry curry with a coating sauce.
Step 5
Serve with a scatter of coriander leaves and steamed rice.
Tips
No special items needed.
0 Reviews
You'll Also Love
