Thursday, March 15, 2012

Lamb and Spinach Curry

Here's a great recipe for lamb curry I pretty much make it the same way each time as its a winner, this time I added spinach it was so good, not sure why I hadn't done this before. In fact I was recently featured in ADA Times now Food and Nutrition Magazine see page 17 on lamb and my recipe is there for a Moroccan inspired Lamb dish.

  • 3 lamb shanks or chops - chopped, I just got the one which was cheapest in whole foods with bones in it and had the butcher chop it for me.
  • one red onion, chopped
  • 3 green chilis
  • ginger/garlic paste one teaspoon
  • masala powder about 1 tablespoons or to taste
  • whole masala with cloves, cumin seeds, pepper corn etc (unground)
  • salt to taste
  • chili powder to taste
  • coriander powder one teaspoon
  • 2 small tomatoes
  • 1/4 cup frozen grated coconut
  • one small bunch of spinach 
  • 1/4 cup water

Step one:

The paste

  1. fry 2 green chili’s 1/2 of the onion, curry leaves, ginger/garlic paste and whole garam masala- add coriander seeds, cumin seeds, cardamon, bay leaves, till golden brown
  2. near the end add grated coconut
  3. grind and set aside for later

Step 2:

The Curry
  1. fry the rest of the onion with ginger/garlic paste, salt, chili powder coriander powder and masala powder add the lamb and fry till a little cooked with tomatoes
  2. pressure cook if desired for one whistle will make it tender
  3. then slowly add the spinach little by little letting it reduce down. 
  4. add the paste from step one and allow it to simmer for 30 minutes, add water to thin a little if needed
  5. enjoy
I served this with chapatti - lovely. 

In other news I was thrilled to be mentioned in this post on The Food Network - The Healthiest Social Pages :-)  super excited.

Hope your all having a wonderful week :-)


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