Tender lamb in a spinach gravy from Punjab. Can be made with chicken as well.
1 kg lamb pieces
MARINADE
12 tsp ground cumin
2 tsp crushed ginger
1 tsp crushed garlic
13 tsp green chilli paste
1 cup thick yoghurt
1 tsp salt
Combine above ingredients, add meat and set aside for 20 minutes.
12 bunch spinach
13 cups boiling water
14 cups oil
1 large onion, finely chopped
3 bay leaves
3 cloves
2 whole cardamoms – cracked
1 tsp cumin, crushed
1 tsp ground coriander
2 tbsp tomato puree
2 medium tomatoes – chopped
1 blob of butter
pinch of nutmeg
TIP:
Always Use Fresh Spinach
SERVING SUGGESTION
Serve with paratha, a potato side dish and a kachoomar
1
Clean and chop the spinach. Blanch for 1 minute in 1 cup boiling water, drain, cool, liquidise and set aside.
2
Heat oil on low. Add onions, bay leaves, cloves, cardamoms and braise until onions have softened.
3
Add cumin, coriander and braise well. Add 1⁄4 cup water and continue to braise.
4
Add marinated meat and cook until yoghurt has been reduced.
5
Add puree and tomatoes, cook for 10 minutes.
6
Add remaining water and cook until lamb becomes tender.
7
Add the liquidised spinach and cook uncovered until water has evaporated.
8
Add butter and nutmeg.
9
Remove from heat.
Ingredients
1 kg lamb pieces
MARINADE
12 tsp ground cumin
2 tsp crushed ginger
1 tsp crushed garlic
13 tsp green chilli paste
1 cup thick yoghurt
1 tsp salt
Combine above ingredients, add meat and set aside for 20 minutes.
12 bunch spinach
13 cups boiling water
14 cups oil
1 large onion, finely chopped
3 bay leaves
3 cloves
2 whole cardamoms – cracked
1 tsp cumin, crushed
1 tsp ground coriander
2 tbsp tomato puree
2 medium tomatoes – chopped
1 blob of butter
pinch of nutmeg
TIP:
Always Use Fresh Spinach
SERVING SUGGESTION
Serve with paratha, a potato side dish and a kachoomar