Lamb Spinach

by samyak


  •  1 lb. Lamb, cu into 1/2-in cubes (can be substituted with chicken)
  •  2 lbs. Fresh spinach, torn in small pieces
  •  2 cups onions, finely chopped
  •  1 teaspoon fenugreek seeds
  •  1 teaspooon cumin powder
  •  1 teaspoon coriander powder
  •  1/2 teaspoon turmeric
  •  1/2 cup Nepali yogurt
  •  1 cup lamb broth
  •  1 teaspoon chili powder
  •  1 tablespoon garlic paste
  •  1 tablespoon ginger paste
  •  1 teaspoon ground black pepper
  •  2 tablespoons clarified butter Salt to taste


    • In a large bowl mix lamb meat with salt, pepper, cumin,

coriander, turmeric, and chili powder. In a non-stick sauce pan heat

clarified butter, splitter fenugreek until it turns dark. Add onions

and sautee till brown. Put garlic and ginger paste, and stir for 1 min.

until the aroma of roasted garlic comes out. Transfer the coated meat

to the onion mixture. Stir and brown well. Add yogurt and broth.

Simmer in low heat till the lamb meat is tender and the sauce has

thickened up.

Increase the heat to medium, and begin adding spinach in batches. Let

each batch of spinach wilt down before adding another batch. Increase

the heat to high to evaporate all the excess liquid. Adjust seasoning

with salt and pepper. Serve with roti, or rice.

Submitted by: Tulsi Regmi