LAMB IN FRAGRANT SPINACH SAUCE

Serves :

Preparation Time :

4 hours

Cooking Time :

1 hour 30 minutes

Preparation Method :

Trim the excess fat from the meat and cut into cubes. Put the yogurt in a bowl and beat with a fork until smooth.
Add the vinegar, gram flour and turmeric and beat again until well blended.
Add the meat and mix thoroughly, cover and leave to marinate in the refrigerator for 4 hours. Return to room temperature before cooking.
Heat the oil in a medium-sized, heavy-based saucepan over a low heat.
Add the cinnamon, cloves, cardamom pods and bay leaves and cook gently, stirring, for 30 seconds, then add the onion.
Increase the heat to medium and cook, stirring frequently, for 5 minutes, until the onion is soft and translucent.
Add the garlic and ginger purees and cook for a further 5 minutes, until the onion is a pale golden colour.
Add the cumin and chilli powder and cook, stirring, for 1 minute. Add the tomatoes and their juice and cook for 5 minutes, stirring frequently, then add the warm water.
Cook for a further 3 minutes, or until the oil separates from the spice paste.
Add the marinated meat, increase the heat slightly and cook, stirring, for 5 minutes, until the meat changes colour.
Add the salt and sugar, stir, then pour in the warm water. Bring to the boil, then reduce the heat to low, cover and simmer, stirring occasionally, for 60 minutes.
Meanwhile, blanch the spinach in a large saucepan of boiling salted water for 2 minutes, drain and immediately plunge into cold water.
Heat the ghee in a separate medium-sized saucepan over a low heat. Add the chopped garlic and cook, stirring, until the garlic is lightly browned.
Stir in the nutmeg and garam masala. Squeeze out the excess water from the spinach, add to the spiced butter and stir to mix thoroughly.
Add the spinach mixture to the curry, then add the cream. Stir to mix well and simmer, uncovered, for 3 minutes.
Remove from the heat and serve immediately with Chilli- coriander Naan or plain boiled basmati rice.

INGREDIENTS

1 kg boned leg of lamb
100 ml whole milk natural yogurt, strained
4 tablespoon light malt vinegar
4 teaspoon gram flour
2 teaspoon ground turmeric
6 tablespoon Cooking oil
2-inch piece cinnamon stick, halved
8 cloves
8 green cardamom pods, bruised
4 bay leaves
2 large onion, finely chopped
4 teaspoon garlic puree
4 teaspoon ginger puree
4 teaspoon ground cumin
2 teaspoon chilli powder
500 grams canned tomatoes
2 teaspoon salt
2 teaspoon sugar
500 grams spinach leaves, thawed if frozen, chopped
4 teaspoon ghee or unsalted butter
2 large garlic clove, finely chopped
½ teaspoon freshly grated nutmeg
2 teaspoon garam masala
300 ml single cream
Chilli-coriander Naan or plain boiled basmati rice, to serve

Posted Wednesday, February 15, 2023 at 5:36:52 AM

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