Lamb Spinach



  •  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