Lamb with Spinach
A simple recipe for curried lamb with spinach from Madhur Jaffrey, this mildly spiced dish is perfect for a midweek Indian meal for the family.
|8 tbsp||vegetable oil|
|¼ tsp||black peppercorns|
|175g (6oz)||onions, finely chopped|
|6–8||garlic cloves, finely chopped|
|2.5cm (1in)||cube fresh ginger, peeled and finely chopped|
|900g (2lb)||boned lamb from the shoulder, cut into 2.5cm (1in) cubes|
|2 tsp||ground cumin|
|1 tsp||ground coriander|
|¼–½ tsp||cayenne pepper|
|5 tbsp||natural yoghurt, well beaten|
|900g (2lb)||fresh spinach, trimmed, washed and finely chopped, or frozen spinach, thawed|
|¼ tsp||garam masala|
Put the oil in a large pan and set over medium-high heat. When the oil is hot, put in the peppercorns, cloves, bay leaves and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir-fry until the onions develop brown specks.
Add the meat to the pan, along with the cumin, coriander, cayenne and 1 teaspoon of the salt. Stir-fry for a minute. Add 1 tablespoon of the beaten yoghurt and stir-fry for a further minute. Add tablespoons of the yoghurt in the same way until all the yoghurt has been incorporated. The meat should also have a slightly browned look.
Add the spinach and the remaining 1 teaspoon salt to the pan, and stir to mix. Keep stirring and cooking until the spinach wilts completely Cover tightly and simmer on low heat for about 1 hour 10 minutes or until the meat is tender.
Remove the lid and add the garam masala. Increase the heat to medium. Stir and cook for a further 5 minutes or until most (but not all) the water in the spinach disappears and you have a thick, green sauce. Fish out the 2 bay leaves before serving.
This dish could also be made with beef. Use cubed stewing steak and cook it for about 2 hours or until it is tender.