Lamb curry with spinach

December 13, 2010

Lamb curry with spinach, in Indian Regional Classics by Julie Sahni, pg 118 & 120

Lamb Curry:

1 ½ pounds boneless lamb cut into 1 ½ inch pieces
3 T vegetable oil
2 cups finely chopped onion (from one large onion)
1 T grated fresh ginger (or finely minced)
2 tsp finely minced garlic
2 tsp ground cumin
1 T ground coriander
½ tsp ground red pepper
1 T paprika
1 tsp turmeric
1 cup pureed tomato
coarse salt
1/3 cup chopped cilantro

Heat the oil in a heavy, non-stick saucepan over high heat. Add the lamb and 1 T oil. Sear the lamb on all sides, turning and tossing. Transfer to a plate.

Add the remaining oil and the onion to the pan. Cook, stirring often, until golden, about 10 minutes. Stir in the ginger, cumin, goriander, red pepper, paprika and turmeric. Cook for 3 minutes longer. Add the tomato puree, lamb, salt and pper to taste and enough water to cover the meat. Bring to a boil, lower heat and simmer until the meat is tender, about 1 ½ hours. Let the curry rest for at least 30 mintues and reheat before serving.

The spinach (saag gosht)

1 packed cup of chopped spinach, frozen or fresh.
3 T vegetable oil
½ cup finely chopped onion
2 Tsp Garam Masala (or cumin)
1 to 2 tsp minced green chile

Squeeze the spinach to remove any extra moisture. Set aside.

Heat the oil in a large sauce pan. When the oil is hot, add the onion. Cook until golden about 10 minutes. Stir in the garam masala and chile. Add the spinach and sauté for 3 minutes until the spinach is wilted.

Add the seasoned spinach to the lamb curry, stir well to mix, and serve.

How mine turned out: I miss read the recipe and didn’t use enough coriander or paprika. I only used 1 tsp of each.

The rest went ok. I didn’t have any cilantro since what I have is Italian Parsley.

I didn’t chop the spinach. I just used fresh, whole leaves and stems.

This was pretty good. We’ll have to wait and see how it is tomorrow for left-overs.