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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 273.9
  • Total Fat: 11.1 g
  • Cholesterol: 83.2 mg
  • Sodium: 191.4 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 3.2 g
  • Protein: 30.0 g

View full nutritional breakdown of Lamb and spinach curry calories by ingredient
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Lamb and spinach curry

Submitted by: NEWBOROUGH


Number of Servings: 4

Ingredients

    * Lamb, Cubed, 500 grams (remove)
    * Ginger Root, 10 grams (remove)
    * Garlic, 2 cloves (remove)
    * Yogurt, plain, low fat, 0.5 cup (8 fl oz) (remove)
    * Spinach, fresh, 200 grams (remove)
    * *Cumin powder .25 tsp (remove)
    * Olive Oil, 1 tbsp (remove)
    * Bay Leaf, 1 leaf (remove)
    * Cloves, 2 whole (remove)
    * Onions, raw, 225 grams (remove)
    * *Cumin powder 0.5 tsp (remove)
    * Red Ripe Tomatoes, 2 medium whole (2-3/5" dia) (remove)
    * Tomato Paste,1 tbls (remove)
    1 black cardamom
    1 tsp coriander
    salt
    sprinkle nutmeg

Directions

Soak lamb in warm water for 15 min to make paler
puree ginger garlic chillis. Wisk yogurt and add to puree with .25 tsp cumin powder.
Marinate lamb in puree for at least an hour.
Blanch spinach in boiling water with salt for 10 seconds, drain and puree.
Heat oil with bay leaf, cardamom and cloves . When reall hot add onions and fry for 15 minutes over low heat.
Add coriander powder and saute for 2 minutes stirring constantly. Add .5 tsp cumin powder and after 10 seconds add a little water and allow spices to cook.
Add meat and marinade, stir well and cook over moderate heat for 10 minutes until yogurt is absorbed. continue to cook 3 minutes more stiring all the time. Next add tomatoes and tomato paste and cook for a few minutes. Add 1.20 cups hot water and salt. Turn heat low cover and leave to simmer. When meat almost done add pureed spinach and mix. Cook 5 minutes more uncovered. If liked sprinkle with nutmeg powder and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user NEWBOROUGH.





TAGS:  Poultry |

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Member Ratings For This Recipe

  • very tasty! can't feel oil, it seems to be lighter than the usual one. I had minced lamb so it took me ages to cook it but still worth the the effort thanks alot!! - 2/3/12

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