Lamb with Spinach

Ingredients

• 500g Lamb (from the leg)
• 400g Fresh spinach
• 2 Onions
• 3cm Ginger
• 2 TL Garam Masala
• 2 EL Ghee or vegetable oil
• 2 Garlic cloves
• 1 TL Cumin seeds (whole)
• 0.5 TL Turmeric powder
• 1 EL Coriander powder
• 0.5 TL Chilli powder
• 125ml Water
• nach Geschmack Salt

Instructions

1. Cut the lamb into bite-sized pieces. Finely chop the onions and grate or finely mince the ginger and garlic.
2. In a large pot or deep pan, heat the ghee or oil over medium heat. Add the cumin seeds and fry until fragrant, about 30 seconds.
3. Add the chopped onions and fry until golden brown, about 5-7 minutes. Then add the grated ginger and garlic and fry for another 2 minutes until fragrant.
4. Add the lamb pieces to the pot and sear on all sides until lightly browned. Now add the turmeric, coriander powder, chilli powder, and salt and mix well.
5. Add the water, bring to a boil, then reduce the heat, cover the pot, and let the lamb simmer for about 30 minutes until tender. Stir occasionally.
6. Meanwhile, wash the fresh spinach. Bring water to a boil in a separate pot, quickly blanch the spinach for about 1-2 minutes, then shock it in ice water to preserve its color. Squeeze out the blanched spinach and roughly purée or finely chop it.
7. Add the puréed spinach to the lamb and stir in the Garam Masala. Mix everything well and let it simmer for another 10 minutes for the flavors to meld.
8. Taste before serving and adjust seasoning with more salt or spices if needed. Serve warm with naan bread, rice, or roti.

Nutrition