Spicy lamb with spinach

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Spicy lamb and spinach

This tasty dish originates from India and it’s packed with flavour and… yes, a bit of heat. You can adjust the level of spiciness by reducing (or increasing) the number of chillies you use. Serve with plain rice, naan bread or parathas (see recipe) to soak up the sauce.

Spicy lamb with spinach

2 tablespoons vegetable oil
2 teaspoons chopped fresh ginger
3 fresh red chillies, finely chopped
3 cloves garlic, finely chopped
¼ teaspoon salt
500g (1 lb; 17 oz) lamb, cut into large cubes
200ml (7 fl oz) water
440g (14 oz) can chopped tomatoes
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground coriander
¼ teaspoon ground cloves
¼ teaspoon amchur* powder
¼ teaspoon ground turmeric
500g (1 lb; 17 oz) fresh spinach (frozen spinach can also be used)

* Amchur (amchoor) is a powder made from dried unripe green mangoes. The juice of one lime can be used instead of amchur powder.

To make:

1. Heat oil in a large saucepan and add the ginger, chillies, garlic and salt. Stir over medium heat for 2 minutes.

2. Add lamb and mix well. Ensure the lamb is coated evenly with the spices. Cook for 2-3 minutes until the lamb begins to brown.

3. Add water and tomatoes, stir, then cover saucepan and cook for a further 30-40 minutes on a low heat, or until the lamb is tender.

4. Combine the cumin, cinnamon, coriander, cloves, amchur and turmeric and add to the saucepan. Cook for another 10 minutes on low heat.

5. Finally, add the chopped spinach and cook until spinach has wilted, about 2-3 minutes.

Serve with plain white rice or parathas with spicy potato filling.


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