Indian Recipe For Cooking Lamb with Spinach
INGREDIENTS- 800 gm lambs (boneless, cut into cubes)
- 1 cup fresh green coriander (chopped)
- 100 gm fresh mint
- 300 gm spinach (chopped)
- 20 gm poppy seeds (khus khus)
- 80 gm cashew nuts
- 100 ml oil
- 8 green cardomom (choti elaichi)
- 6 cloves (laung)
- 100 gm onion paste (see below)
- 40 gm ginger garlic paste See recipe
Peel and chop 500gms of onions in quarters. Process till pulped. Refrigerate in an airtight container for 4 to 6 weeks. For Brown Onion Paste, slice and fry onions in a little oil, allow to cool before processing.
- Wash and clean corinader, mint and spinach
- Blanch spinach in salted boiling water for 1 1/2 min, allow to cool
- Blend together spinach, mint and coriander, set aside
- Soak poppy seeds and cashew nut in hot water for 30 mins
- Blend to make fine paste, set aside
- Heat oil in a heavy bottomed pan
- Saute cardamons and cloves till they crackle
- Add onion paste, ginger garlic paste and stir fry for 5 to 6 mins
- Add lamb cubes and stir fry till lamb is evenly coated
- Add chopped tomatoes, yellow chilli powder, peppercorns and salt
- Stir fry for 2 mins
- Add water (1 cup), bring to a boil and simmer till water evaporates
- Add poppy seeds, cashew nut paste and blended puree
- Simmer till lamb is cooked
- Season to taste and remove from fire