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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (564g) Recipe makes 4 servings The following items or measurements are not included below: 5 cm fresh ginger |
||
| Calories 765 | ||
| Calories from Fat 529 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 58.9g | 90% | |
| Saturated Fat 25.0g | 125% | |
| Monounsaturated Fat 23.1g | ||
| Polyunsaturated Fat 6.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 170mg | 56% | |
| Sodium 387mg | 16% | |
| Potassium 1681mg | 48% | |
| Total Carbohydrate 20.4g | 6% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 5.5g | ||
| Protein 40.7g | 81% | |
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A fragrant, not hot, curry. For a bit of kick add ground or fresh chopped chillies to taste.
SERVES 4 , 4 serves
Ingredients
- 2 tablespoons oil
- 750 g diced boneless lamb
- 2 large chopped onions
- 3 crushed garlic cloves
- 5 cm fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons turmeric
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 3 bay leaves
- 1 1/2 cups chicken stock
- 1/2 cup cream
- 2 bunches of washed and chopped english spinach
Directions
1
Heat the oil in a pan and over medium heat brown the lamb in batches.2
Add the onions, garlic and ginger and cook, stirring often, for 3 minutes.3
Add the spices (not bay leaves) and cook, stirring, for 1- 2 minutes until spices are fragrant.4
Return the lamb and any juices to the pan.5
Add the stock and bay leaves.6
Bring to the boil and then reduce heat, stir well, cover and simmer for 35 minutes.7
Add the cream, stir, cover and cook a further 20 minutes.8
Add the spinach and cook until the spinach has softened.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Lamb/Sheep
- Cuisine > Asian > S.W. (Middle Eastern) > Iranian/Persian
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Occasion > Dinner Party
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Chef #380723
On Sep 5, 2007
Lovely mild curry-excellent with the spinach. I used milk and cornflour mix instead of cream to save calories it was still yummy. Easy to make,served with mixed veg.
From: Sakeenah
On Sep 26, 2006
I have ruined ever lamb recipe Ive run into so far. This one was easy to get right!! Meat was tender and tasty. I tried this recipe with both with cream too and evaporated milk, evap. milk wins hands down, makes it more filling and richer flavor
From: mianbao
On May 16, 2005
We had this for dinner tonight and found it to be very flavorable, if quite mild. I think I will add chilies to my portion when I make it again. My husband, on the other hand thought it was wonderful as is. Because I could only get thinly sliced lamb, I ground it and made meatballs, which I will do again. While using ground spices makes this an extra-easy recipe, I think I may experiment with whole spices some time, too. In any case, this is a keeper. Thank you very much for sharing this recipe with us.
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