Lamb Fillets Cooked in Spinach

Name: Lamb Fillets Cooked in Spinach
Yield: Serves 4
Cuisine: Indian
Ingredients: 3 tablespoons (3 X 15 ml spoon) water; 1-inch (2.5 cm) piece fresh ginger; 3-4 cloves garlic; 1 large onion; 1 lb (450 g) fresh spinach (or frozen spinach leaves, thawed and drained); 1 lb (450 g) fresh spinach (or frozen spinach leaves, thawed and drained); a handful of fresh coriander leaves or parsley, chopped, to garnish; a handful of fresh coriander leaves or parsley, chopped, to garnish; 3 tablespoons (3 X 15 ml spoon) plain yogurt; salt; 1 teaspoon (5 ml spoon) ground cumin; 1 tomato, chopped finely; ½ teaspoon (2.5 ml spoon) ground cardamom; 1 teaspoon (5 ml spoon) ground turmeric; 2 teaspoons (2 X 5 ml spoon) ground coriander; 2 teaspoons (2 X 5 ml spoon) ground cinnamon; 3 tablespoons (3 X 15 ml spoon) vegetable oil; ½ teaspoon (2.5 ml spoon) ground cloves; 1¼-1½ lb (550-675 g) lamb neck fillets (or other boneless lamb); 1¼-1½ lb (550-675 g) lamb neck fillets (or other boneless lamb)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

This North Indian curry is one of my favourites. The tender pieces of lamb are enveloped in spinach leaves, richly spiced but not hot (though you can add a chilli if you wish). I like it best served with rice and a salad of crisp lettuce, green peppers and spring onions. A bowl of Yogurt with Cucumber and Mint also goes well with it.

Ingredients

Asia
India
Stew
Main course
Gluten-free

Ingredients

Method