Punjabi Lamb In Spinach And Tomatoes Recipes

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PUNJABI LAMB IN SPINACH AND TOMATOES



Punjabi Lamb in Spinach and Tomatoes image

A region of farmlands, the Punjab is famous for dishes based on pureed spinach (called saag on most menus).

Provided by Barry C

Categories     Lamb/Sheep

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

4 cloves garlic
2 large fresh green chilies
1 tablespoon grated fresh ginger
1 tablespoon ground cumin
2 tablespoons vegetable oil
1 1/2 kg stewing lamb
2 tablespoons ghee
2 medium onions, sliced
2 bay leaves
4 cloves
1 cinnamon stick
1 teaspoon ground coriander
1 teaspoon ground cumin, extra
500 g spinach, chopped
1 (400 g) can chopped tomatoes
60 ml tomato paste

Steps:

  • Blend or process garlic, chillies, ginger, cumin and oil until smooth.
  • Spread chilli mixture all ove the lamb, cover, refrigerate 3 hours or overnight.
  • Best if left overnight.
  • Heat ghee in a large pan, cook onions, stirring, until browned lightly.
  • Add bay leaves and spices, cook, stirring, until fragrant.
  • Add lamb, cook stirring, until lamb is just browned.
  • Boil, steam or microwave spinach until just wilted, drain.
  • Blend or process spinach, undrained chopped tomatoes and paste until pureed, add to lamb mixture.
  • Simmer, covere, for 1 1/4 hours.
  • Remove cover and simmer 30 minutes or until lamb is tender and sauce is thickened.

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