Recipe: Lamb and Spinach Curry
November 8th 2006 01:44
Anyone who loves the lamb and still craves for some healthy balanced spiced meal should take a look in this Asian enhanced recipe.
Lamb and Spinach Curry
Ready in 40 minutes
Serves 4
Ingredients
- 700g lamb, cut into 4-cm squares
- 1 level tsp salt
- Sprinkling of pepper
- 1 tbsp vegetable oil
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 2 tbsp garam masala (masala salt – available in most Hindi shops or supermarkets)
- 1/4 tsp chilli flakes
- 1 tbsp ground tumeric
- 1 1/2 cups plain yoghurt (or even low fat plain yogurt)
- 1 bunch spinach, trimmed and chopped coarsly
- Steamed rice to serve*
- Fresh coriander to garnish
Preparation
1. Season lamb with salt and pepper. Heat oil in a large pan.
Cook lamb, in batches, until browned all over, for about 5 minutes.
Remove cooked lamb from pan.
2. Add onion and garlic to pan; cook, stirring until onion is soft.
Add spices; cook, stirring, until fragrant.
3. Return lamb to pan with yoghurt.
Cook, covered, over low fire, for 30 mins or until lamb is tender.
Add 1/4 cup of water if gravy looks too thick.
4. Add spinach; stir gently until just wilted.
5. Serve curry with steamed rice*, garnish with coriander.
* Tip:
Instead of white rice, try basmati or even couscous, available at most supermarkets. They give the dish a different flavour and bite.
Article is extracted from The Malaysian Women’s Weekly.
Lamb and Spinach Curry
Ready in 40 minutes
Serves 4
Ingredients
- 700g lamb, cut into 4-cm squares
- 1 level tsp salt
- Sprinkling of pepper
- 1 tbsp vegetable oil
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 2 tbsp garam masala (masala salt – available in most Hindi shops or supermarkets)
- 1/4 tsp chilli flakes
- 1 tbsp ground tumeric
- 1 bunch spinach, trimmed and chopped coarsly
- Steamed rice to serve*
- Fresh coriander to garnish
Preparation
1. Season lamb with salt and pepper. Heat oil in a large pan.
Cook lamb, in batches, until browned all over, for about 5 minutes.
Remove cooked lamb from pan.
2. Add onion and garlic to pan; cook, stirring until onion is soft.
Add spices; cook, stirring, until fragrant.
3. Return lamb to pan with yoghurt.
Cook, covered, over low fire, for 30 mins or until lamb is tender.
Add 1/4 cup of water if gravy looks too thick.
4. Add spinach; stir gently until just wilted.
5. Serve curry with steamed rice*, garnish with coriander.
* Tip:
Instead of white rice, try basmati or even couscous, available at most supermarkets. They give the dish a different flavour and bite.
Article is extracted from The Malaysian Women’s Weekly.
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Comment by katyzzz
Photography Tips
MS Paint Art
Wow, served over anything sounds really good, just the title got me in. Dare I say it, I love food and I am always looking for something a little different.
Keep up the good work, your header looks fantastic.
katyzzz
Comment by Jessicca
Learning Something Everyday
You have made my day again by visiting my page! Yeaaaaaa.....
Well, the logo is actually the official Visit malaysia logo. I just added the "See you there!" slogan... hahahaha...
Yes, the recipe looks yummy isn't it? I'll look for more delicious malaysian recipies and post them here!
Comment by LaurenD
LaurenD
Comment by Jessicca
Learning Something Everyday
Thank you so much for the visit! I will look for more yummy Malaysian recipes and post it here. ^_^
Stay tuned!
Cheerio
Jessicca
Comment by KylieW
Celebrity Obsession
Oh man, that sounds great! I've printed out your post and I'm making this curry this weekend. Yummmm curry!
KylieW
Comment by Jessicca
Learning Something Everyday
Thank you for dropping by! ^_^
Great that you have taken interest on the yummy curry. Do let me know how it turns out after the weekend.