Lamb With Spinach

Name: Lamb With Spinach
Ingredients: 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)

14 ingredients

5 steps

Ingredients

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)

Directions

1

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.
2

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.
3

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.
4

If you need more water, add a little, we want a fairly dry curry with a coating sauce.
5

Serve with a scatter of coriander leaves and steamed rice.