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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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Kashmir Lamb With Spinach

Recipe #96621 | 1½ hours | 15 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Fairy Nuff
Jul 29, 2004

A fragrant, not hot, curry. For a bit of kick add ground or fresh chopped chillies to taste.

SERVES 4 , 4 serves (change servings and units)

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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Featured Reviews for This Recipe

From: Chels76

On Sep 18, 2009

0 people found this review helpful

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From: Chef #252727

On Aug 8, 2009

Excellent. I used beef broth, but other than that followed the recipe exactly. The dish was fragrant and very tasty. I was a little hesitant to use cream in a curry, but I think it really made the dish. Thank you.

1 person found this review helpful

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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

5 people found this review helpful

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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.

3 people found this review helpful

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Read all 21 reviews