Braised Lamb with Spinach
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg lamb, shoulder, cut into cubes
- 1 kg spinach, frozen or fresh
- 0.25 teaspoon ¼ black peppercorns
- 6 carnation (s)
- 2 bay leaves
- 6 cardamom pods
- 4 onion (s), finely chopped
- 8 clove (s) garlic, finely chopped
- 3 cm ginger, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon coriander powder
- 1 chilli pepper (s), (Piri-Piri) dried
- 0.5 teaspoon ½ garam masala
- 2 cups yogurt
- salt
- some ginger, for garnish
- Garlic, for the yogurt
- possibly mint or grated cucumber
Print Recipe
Pin Recipe Instructions
- Sort and finely chop the spinach.
- Heat the oil over medium heat. Add peppercorns, cloves, bay leaves, cardamom, stir briefly, then add onions, garlic and ginger.
- Then fry the meat, add cumin, coriander, cayenne pepper and 1 teaspoon salt and stir for about 1 minute, gradually adding 1/2 cup of yogurt. Finally add the spinach and another 1 teaspoon of salt. Then let everything simmer for 70 minutes (in the pressure cooker approx. 25 minutes).
- After opening the saucepan, the sauce is allowed to simmer a little longer to allow some of the liquid to evaporate. 5 minutes before serving, add the garam masala and simmer again briefly. Garnish with freshly chopped ginger.
- For the garlic yogurt, simply mix some finely chopped garlic with the rest of the yogurt (mint or grated cucumber can be added depending on your taste).
- Fried aubergine slices, rice or Indian flatbread taste delicious with them. We also like to have couscous with it (not quite stylish).
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