spinach HT MC Mauritian 85mins
Hot Lamb Vegetables Spices Main Course Gluten
Wheat Dairy Free Mauritius African Africa
450g/1lb fresh Spinach,
4 tbsp Oil
1 Onion, sliced
Lamb, cut into 2.5cm/1-inch cubes
1 teasp Freshly
2 Garlic Cloves,
2 tbsp Curry Powder
1/2 teasp Chili Powder
1 teasp Ground Cumin
1/2 teasp Ground Turmeric
1. Wash the spinach
and place in
a large saucepan with only the water which is left clinging to the leaves. Cover
and cook for 5 minutes, shaking the pan regularly to prevent it from sticking. Drain
well, squeezing as much of the water out as possible then chop and set aside.
2. Heat the oil in a
large saucepan add the onion and meat and fry for about 5 minutes.
3. Add the curry
powder, chilli powder, ground cumin, ground turmeric (or contents of spice pack
if using), ginger, garlic and about 2 tablespoons of water
and stir-fry over a medium heat for 2 minutes.
4. Add the
tomatoes and salt and continue frying gently for 10 -15 minutes.
5. Add about
120ml/4fl.oz. of water, stir well, cover and simmer for 35-45 minutes or until
the meat is cooked.
6. Add the spinach
and a little more salt, mix well, cover and cook for a further 10 minutes. Serve hot with
boiled rice and Satini.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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