Indian Lamb Stew

Indian lamb stew with spinach

(Serves 2)
300g lamb chopped into small chunks
1 tablespoon coconut oil
1 tablespoon olive oil
3 cardamom pods
3 whole black peppercorns
2 cloves
3 cloves garlic finely chopped
1 small onion chopped
1cm ginger finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
2 tablespoons natural yoghurt
200g spinach leaves roughly chopped
½ teaspoon salt
Cayenne pepper
Pinch garam masala – optional

Heat coconut and olive oil in a pot. Add cardamom pods, peppercorns and cloves. Add garlic, onions and ginger. Add cumin, coriander, salt and a pinch of cayenne pepper. Gently cook until onions soft. Add chopped lamb pieces. Add yoghurt and stir until it’s mixed with the spices. Cook the lamb over a low heat for about 30 minutes until tender. Add the spinach and cook for another minute or until just wilted. Sprinkle a pinch of garam masala on the stew. Serve with 50g rice and dahl.

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