Lamb With Spinach
- 14 cup olive oil
- 12 cup ginger (fresh chopped)
- 2 tablespoons garlic (minced)
- 12 teaspoon turmeric
- 2 chili (red chopped to your taste, not too hot)
- 2 teaspoons cumin
- 1 teaspoon garam masala
- 1 lamb shoulder (small boned out and cut into 4cm chunks)
- 1 teaspoon salt
- 450 g spinach (chopped)
- 2 tomatoes (coarsely chopped)
- 1 cup water
- coriander leaves (to serve)
- steamed rice (to serve)
- Heat the oil in a medium pot and add the ginger, garlic, turmeric, chilli, cumin and garam masala and cook over a moderate heat until they are aromatic.
- Then turn the heat to high and add the meat cubes, DO NOT move them or the temperature of your pot will drop too much, after a few minutes start to toss them around until they nhave a little colour and then add the salt, spinach and tomato.
- When the tomato has softened add the water, lower the heat to very low, cover and simmer for about an hour or until the meat is meltingly tender.
- If you need more water, add a little, we want a fairly dry curry with a coating sauce.
- Serve with a scatter of coriander leaves and steamed rice.
olive oil, ginger, garlic, turmeric, chili, cumin, garam masala, lamb shoulder, salt, spinach, tomatoes, water, coriander, rice
Taken from www.food.com/recipe/lamb-with-spinach-510111 (may not work)