Lamb and Spinach Curry
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 25 minutes + 20 minutes standing 35 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 lb 10 oz lean lamb cut from the leg 1/2 teaspoon grated ginger 1/2 teaspoon mashed garlic
2 x 8oz packets frozen chopped spinach 4 tablespoons ghee or unsalted butter 1/2 teaspoon chili powder
2 teaspoons garam masala 2 cardamoms, peeled and lightly crushed 1 cinnamon stick
salt and white pepper 1/2 cup plain yogurt 1 tablespoon almond meal
1/2 teaspoon nutmeg 1/4 cup cream



1 Cut the lamb into 1-1/2 inch cubes and season with ginger and garlic. Set aside for 20 minutes. Then add water to barely cover and cook gently for about 30 minutes.
2 Place spinach in a covered saucepan and put on low heat until thawed. Break up and simmer for 2-3 minutes. If the spinach is coarsely chopped, puree in a food processor until reasonably smooth.
3 Drain the meat, reserving the liquid. Cook the meat in the ghee until seared on the surface. Add the spices and yogurt and cook until the yogurt has been absorbed and the pan is almost dry, about 8 minutes.
4 Add the spinach, almond meal, nutmeg and about 3/4 cup of the reserved lamb liquid. Cook gently for 7-8 minutes, tightly covered. Stir in the cream, and heat gently.

Back