| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Dujour02 |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean, boneless leg of |
|
|
lamb cut into 1 |
|
|
1/2-inch pieces |
| 5 |
T |
Light vegetable oil |
| 2 |
c |
Finely chopped onion |
| 1 |
T |
Grated or crushed fresh |
|
|
ginger |
| 2 |
t |
Minced garlic |
| 2 |
t |
Ground cumin |
| 1 |
T |
Ground coriander |
| 1/2 |
t |
Ground red pepper |
| 1 |
T |
Paprika |
| 1 |
t |
Turmeric |
| 1 |
c |
Tomato puree |
|
|
Coarse salt to taste |
| 1 |
c |
Packed chopped cooked |
|
|
spinach fresh or frozen |
| 2 |
t |
Garam masala, see recipe |
|
|
homemade or |
|
|
store-bought |
| 1/2 |
c |
Chopped cilantro leaves and |
|
|
tender stems |
INSTRUCTIONS
Heat a heavy non-stick pan over high heat. Add the lamb and 3
tablespoons of oil. Sear the meat, turning and tossing, until nicely
browned all over. Transfer meat to a plate. Add the remaining 2
tablespoons oil and the onion to the pan and cook, stirring often,
until the onions are browned, about 15 minutes. Stir in the ginger,
garlic, cumin, coriander, red pepper, paprika, and turmeric and cook
for 3 minutes. Add the tomato puree, meat, salt, and enough water to
fully cover the meat, about 1 1/2 cups. Bring contents to a boil.
Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is
cooked and very tender. Fold in the spinach and garam marsala. Serve
sprinkled with cilantro. Yield: 4 servings Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9457 - JULIE SAHNI Converted by
MM_Buster v2.0l.
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