| 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 |
tb |
Light vegetable oil |
| 2 |
c |
Finely chopped onion |
| 1 |
tb |
Grated or crushed fresh ginger |
| 2 |
ts |
Minced garlic |
| 2 |
ts |
Ground cumin |
| 1 |
tb |
Ground coriander |
| 1/2 |
ts |
Ground red pepper |
| 1 |
tb |
Paprika |
| 1 |
ts |
Turmeric |
| 1 |
c |
Tomato puree |
|
|
Coarse salt to taste |
| 1 |
c |
Packed chopped cooked spinach; fresh or frozen |
| 2 |
ts |
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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