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.nbsp; Add 1 Tbsp of yogurt and cook over high heat, stirring the meat until all the yogurt is absorbed, about 3 to 5 minutes.nbsp; Repeat with the second Tbsp of yogurt, third, and so on.
When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil.nbsp; 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.nbsp; Add the salt just before serving.
Lamb And Spinach Recipe, How To Make Lamb And Spinach Recipe
How to makelamb and spinach?How to cooklamb and spinach?Learn the recipelamb and spinachby vahchef.For all recipes visit vahrehvah.com
About Recipe
How to make lamb and spinach
(2 ratings)
2 reviews so far
Prep time 5 mins
Cook time 30 mins
Total time 35 mins
Author : Vahchef
Main Ingredient : Lamb
Servings : 0 persons
Published date : November 09, 2016
Ingredients used in lamb and spinach
• Salt - 1 to taste.
• Onions - 1 large.
• Mustard seeds - 1 teaspoons.
• Lamb pieces - 2 lbs.
• Turmeric - 1 pinch.
• Ginger garlic paste - 1 tablespoons.
• Cumin pdr - 1 tablespoons.
• Coriander pdr - 1 tablespoons.
• Spinach chopped or paste - 2 lbs.
• Oil - 1 tablespoons.
• Yogurt plain - 1/2 cup.
Method:
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.nbsp; Add 1 Tbsp of yogurt and cook over high heat, stirring the meat until all the yogurt is absorbed, about 3 to 5 minutes.nbsp; Repeat with the second Tbsp of yogurt, third, and so on.
When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil.nbsp; 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.nbsp; Add the salt just before serving.
This is probably one of the best meat dishes I have ever cooked. Slow cooked to perfection, and the ability for meat rarity. Other than veal...this cannot get any better. Perfect the first try.
vahuser Posted on Sat Mar 14 2009
This is probably one of the best meat dishes I have ever cooked. Slow cooked to perfection, and the ability for meat rarity. Other than veal...this cannot get any better. Perfect the first try.
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