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Lamb Palak  HT  Indian  MC   60mins

 

 

Serves  4           Hot    Lamb  Vegetables  Main Course  Curry  Curries   Gluten Wheat Dairy Free  Eggless  Ind

                               

Ingredients

4 tbsp Vegetable Oil

2 Onions, sliced

1 teasp Ginger Purée

2 Garlic Cloves, crushed

1 teasp Chilli Powder

1 teasp Salt

1 teasp Garam Masala

450g/1lb Lean Lamb

600ml/1pt Water

350g/12oz Fresh Spinach

1 Large Red Capsicum (sweet pepper)

2 Green Chillies, chopped

2 tbsp Freshly chopped Coriander

 

Instructions

 

1. Cut the mean into 5cm/2inch cubes. Cut the peppers in half, remove the seeds and chop.

2.. Heat the oil in a saucepan, add the onions and fry for 5-10 minutes until browned.

3. Meanwhile, in a bowl, mix together the ginger, garlic, chili powder, salt and garam masala.

4. Once the onions are brown, raise the heat and add the lamb. Stir fry for 2-3 minutes then add the spice mixture and mix well.

5. Add the water and bring to the boil then cover and simmer for 25-30 minutes stirring from time to time.

6. Meanwhile, wash the spinach under cold running water, removing any very thick stalks. Place in a large pan with only the water which remains clinging to the leaves. Cover and cook for a few minutes, shaking the pan from time to time, until the spinach is just wilted. Set aside.

7. After the 30 minute cooking time, remove the lid from the lamb and if there is any liquid left, boil rapidly to evaporate.

8. Add the spinach to the lamb and cook over a medium heat for 10 minutes, stirring constantly.

9. Add the capsicum, chilies and chopped coriander and continue to cook, stirring for a further  3-4 minutes. Serve immediately.

 

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