Lamb Curry Recipe Madhur Jaffrey Food

LAMB WITH SPINACH

Lamb with Spinach image

A simple recipe for curried lamb with spinach from Madhur Jaffrey, this mildly spiced dish is perfect for a midweek Indian meal for the family.

Provided by Madhur Jaffrey

Number Of Ingredients 1

Ingredients

Lamb, Spinach

Steps:

Put the oil in a large pan and set over medium-high heat. When the oil is hot, put in the peppercorns, cloves, bay leaves and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir-fry until the onions develop brown specks. Add the meat to the pan, along with the cumin, coriander, cayenne and 1 teaspoon of the salt. Stir-fry for a minute. Add 1 tablespoon of the beaten yoghurt and stir-fry for a further minute. Add tablespoons of the yoghurt in the same way until all the yoghurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining 1 teaspoon salt to the pan, and stir to mix. Keep stirring and cooking until the spinach wilts completely Cover tightly and simmer on low heat for about 1 hour 10 minutes or until the meat is tender. Remove the lid and add the garam masala. Increase the heat to medium. Stir and cook for a further 5 minutes or until most (but not all) the water in the spinach disappears and you have a thick, green sauce. Fish out the 2 bay leaves before serving. This dish could also be made with beef. Use cubed stewing steak and cook it for about 2 hours or until it is tender.

LAMB CURRY

Lamb Curry image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 55m

Number Of Ingredients 16

Ingredients

3 tablespoons safflower oil
2 onions, finely chopped (about 2 1/4 cups)
3 tablespoons grated peeled fresh ginger (from a 3-ounce piece)
6 cloves garlic, minced (about 3 tablespoons)
Coarse salt
1 3-inch cinnamon stick
2 1/4 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds, crushed
3/4 teaspoon ground turmeric
2 cardamom pods, crushed
2 teaspoons tomato paste
2 1/2 pounds lamb shoulder, cut into 1-inch pieces
12 ounces baby fingerlings (or Yukon Gold potatoes, cut into 1-inch pieces)
2 cups low-sodium chicken broth
1 bunch spinach, trimmed, washed well, and shaken to remove excess liquid (about 4 cups packed leaves)
Cilantro, yogurt, Indian pickle or chutney, and flatbread, for serving

Steps:

Heat oil in a 6-quart pressure cooker over medium-high heat. Add onions, ginger, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Add cinnamon stick, cumin, coriander, turmeric, and cardamom. Cook, stirring, until spices are fragrant, about 30 seconds. Add tomato paste and cook, stirring, 15 seconds more.
Add lamb, potatoes, and broth. Season with salt. Secure pressure-cooker lid and bring to high pressure over high heat. Reduce heat to medium to maintain high pressure. Cook 24 minutes; remove from heat. Vent pressure, then remove lid. Stir in spinach. Season with salt and serve with accompaniments.

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