Lamb With Spinach
Created by ImPat on November 21, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #16061
Ingredients
- 1/4 cup olive oil
- 1/2 cup fresh chopped gingerroot
- 2 tablespoons garlic (minced)
- 1/2 teaspoon turmeric
- 2 whole chili (red chopped to your taste, not too hot)
- 2 teaspoons cumin
- 1 teaspoon garam masala
- 1 kilogram lamb shoulder roast (small boned out and cut into 4cm chunks)
- 1 teaspoon salt
- 450 grams fresh spinach (chopped)
- 2 tomatoes (coarsely chopped)
- 1 cup water
- Coriander leaves (to serve)
- Steamed rice (to serve)
How to Make
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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.
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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.
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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.
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Step 4: If you need more water, add a little, we want a fairly dry curry with a coating sauce.
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Step 5: Serve with a scatter of coriander leaves and steamed rice.
Nutritional Facts
- 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