Preparation info
  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      2 hr

Appears in

By J. Inder Singh Kalra

Published 1990

  • About

The perfect combination of lamb, turnips (or zucchini) and spinach cooked in mustard oil.

Ingredients

  • 800 g/ lb Leg of Spring Lamb
  • 250 g/

Method

Preparation

THE LAMB: Clean, wash, debone and cut into 1½-inch chunks.

THE TURNIPS: Peel, wash and cut into small pieces.

THE SPINACH: Clean, wash and chop.

THE REMAINING VEGETABLES: Peel, wash and chop onions. Wash and chop tomatoes. Clean, wash and chop dill.

THE OVEN: Pre-heat to