Wednesday, April 30, 2008

Indian Lamb with Spinach

Serves 6.

  • 1 lb of lamb cut into 1-inch cubes
  • 1 large onion, finely chopped
  • 4 tsp ground coriander
  • 1 Tbsp mustard seeds
  • 2 tsp ground cumin
  • 1 tsp chili powder (or less if you want)
  • 1 tsp turmeric
  • 1/4 cup plain yogurt
  • 1-inch finely chopped fresh ginger
  • 3 garlic cloves, crushed
  • 2 lb of fresh spinach, trimmed, washed and torn in small pieces
  • 1/4 tp salt
  • 1/2 Tbsp vegetable oil

Heat the oil in a casserole and cook the onion over medium-high heat, stirring constantly, until soft. Stir lamb, coriander, mustard seeds, cumin, chili powder and turmeric. Mix all the ingredients well. Add 1 Tbsp of yogurt and cook over high heat, stirring the meat until all the yogurt is absorbed - 3 to 5 minutes. Repeat with a second Tbsp of yogurt, third, etc...

When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil. Cover the casserole, lower the heat and simmer for one hour.

When the meat is cooked, increase the heat to medium and add the spinach in batches, stirring each batch until it is wilted. When all the spinach is incorporated, cook the stew, uncovered, over high heat to evaporate any excess liquid - about five minutes. Add the salt just before serving.

Serve with rice and pappadoms.

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