Kashmir Lamb With Spinach
At a Glance
- Total
- 1 hr 30 min
- Servings
- 4.00 serves, serving(s)
Categories
- Main Course
- Kashmiri
- Stovetop
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Kashmir Lamb With Spinach brings together 2 tablespoons oil, 750 g diced boneless lamb, 2 large chopped onions in a practical dish for home cooking. It takes about 1 hr 30 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Large pan with lid
Ingredients
- 2 tablespoons oil
- 750 g diced boneless lamb
- 2 large chopped onions
- 3 crushed garlic cloves
- 5 cm fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons turmeric
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 3 bay leaves
- 1 1/2 cups chicken stock
- 1/2 cup cream
- 2 bunches of washed and chopped english spinach
Instructions
Heat the oil in a pan and over medium heat brown the lamb in batches.
Add the onions, garlic and ginger and cook, stirring often, for 3 minutes.
Add the spices (not bay leaves) and cook, stirring, for 1- 2 minutes until spices are fragrant.
Return the lamb and any juices to the pan.
Add the stock and bay leaves.
Bring to the boil and then reduce heat, stir well, cover and simmer for 35 minutes.
Add the cream, stir, cover and cook a further 20 minutes.
Add the spinach and cook until the spinach has softened.
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