Spinach and Lamb curry

Lamb/mutton, Indian spices and Spinach are combined to make a tastier main dish for Chapati or a side dish for rice.

Posted by ShareRecipes Staff
13/05/2013

[Total: 1    Average: 5/5]
Please rate it

Preparation Time : 10 mins

Cooking Time : 30-45 mins

Serves : 4-5

Upload recipe photo

Cuisine : Indian»Main»

Main Ingredient : Lamb/Mutton
Recipe Type : Dinner Lunch

Ingredients :

 

  • Lamb/Mutton- 500g
  • Spinach - 300g
  • Onion - 1 medium
  • Tomato - 2 medium
  • Ginger-garlic paste - 3 tsp
  • Green Chilli - 1 (optional)
  • Cinnamon - 1 inch long strip
  • Chopped coriander leaves - 1 tblsp
  • Oil - 3 tblsp and 2 tsp for the end (optional)
  • Tomato puree - 1 tsp (optional)
  • Salt - to taste
  • Water - as required

Spice powders:

  • Turmeric powder - 1/2 tsp
  • Chilli powder - 1 tsp for medium spicy or 2 tsp for extra spicy
  • Pepper powder - 1/2 tsp
  • Cumin (Jeera) powder - 1/2 tsp (optional)


Method :
  1. Wash the spinach leaves quite a few times to get rid of the grit and chop them. Chop the onion, tomatoes, chilli and coriander leaves.
  2. Heat oil in a pressure cooker pan.
  3. Add cinnamon and onion into the pan. Fry them for about 4-5 minutes.
  4. Add ginger-garlic paste and fry for a minute.
  5. Add tomatoes, chilli, turmeric powder, chilli powder and cumin powder; Stir for about 3-4 minutes.
  6. Add Lamb/Mutton pieces, stir and cook for about 3-4 minutes.
  7. ** Cover and pressure cook on a medium heat. After the first whistle, reduce the heat to low and pressure cook for about 15 minutes. Open the lid when the pressure is gone.
  8. Add the spinach leaves and tomato puree and stir.
  9. Boil the curry on a medium heat for few more minutes until the sauce is thickened. Add about 1-2 tsp of oil if the curry starts sticking to the bottom of the pan.
  10. Garnish with coriander leaves.
** - If the pressure cooker is not available, replace the step 8 with the following step and continue to step 9 above.

  1. Cook Lamb/mutton in a large pan with all the masala and plenty of water on a medium heat for about 1 hour 15 minutes or until the meat is tender enough.


Notes : This dish taste better with Chapati/Naan. For a variation, please try Spinach and Chicken curry, Beetroot and Mutton masala or Potato and Mutton masala.Please refer to Cooking warning related to the variation in cooking time.


 

If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.




 

Leave a Reply

Share Recipes

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close