Lamb and spinach

Lamb and spinach

By
From
South East Asian Food

Ingredients

Quantity Ingredient
2 tablespoons ghee or vegetable oil
1 large brown onion, cut in half across and finely sliced lengthwise
1 cardamom pod, broken open
1 stick cinnamon
2 garlic cloves, smashed and chopped
1 tablespoon meat curry powder, see Curry powders
500g very lean lamb, cut into 2 cm cubes
2 tomatoes, skinned and chopped
or 2 tablespoons yoghurt
salt, to taste
1 packet frozen spinach
or 500g fresh spinach, washed, cooked and pureed
a little chopped mint, (optional)
pinch ground cumin
1 teaspoon garam masala, or to taste

Method

  1. Heat oil or ghee in a pan. Add the onion, cardamom and cinnamon stick and fry until the onion is well browned.
  2. Mix the garlic and curry powder, adding a little water to make the mixture moist enough not to burn. Add this and the meat cubes to the pan, mix well and sauté until the meat changes colour and the spices smell cooked and fragrant. Add either the tomatoes or yoghurt and toss about. Add salt and spinach, a little water to moisten if necessary, and mint if you wish. Simmer gently until the meat is well cooked and the dish smooth. Add cumin and garam masala at the end. Eat straight away or keep overnight.
Tags:
SBS
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