|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Lamb and Spinach Curry
|
|
|
|
Submitted by:
Jimmy |
|
|
The curry adds flavors that cover up some of the strong mutton taste. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 3 tablespoon(s) , Sesame Oil
- 2 large , Onions Chopped
- 6 ounces , Sesame Seeds Toasted and Ground
- 1 tablespoon(s) , Ground Coriander
- 1 tablespoon(s) , Garam Masala
- 1 teaspoon(s) , Chili Powder
- 3 ounces , Tomato Puree
- 1/2 pint(s) , Water
- 1 1/2 pound(s) , Lamb Cubed
- 1 pound(s) , Frozen Spinach Thawed and Chopped
- 2 teaspoon(s) , Salt
- 1 teaspoon(s) , Sugar
|
|
| Instructions: |
Heat the sesame in a wok on high heat. Stir-fry the chopped onions until translucent. Add the ground sesame seeds, and fry gently for 2-3 minutes, stirring continually to prevent burning.
Add the coriander, the garam masala and chili powder to the wok. Stir-fry for 5 minutes.
To the wok mixture, add in the tomato puree, the lamb, spinach, salt and sugar. Cover the wok, reduced heat, and simmer gently for 1 hour or until the lamb is tender. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|