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

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.