Indian Goat Curry
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 X 3 second spray Always Fresh Olive Oil Extra Virgin Olive Oil Spray 1000 g fat trimmed raw lamb chump chop, (or lamb shoulder), cut into cubes 1 tbs (s) sunflower oil 2 medium onion, finely chopped 1/4 tsp (s) ground clove, (3 whole cloves) 3 whole whole cardamom 2 tsp (s) ground cinnamon, (1 cinnamon quill) 1 tsp (s) black or white pepper, (5 black peppercorns) 1 whole dried bay leaf 1 tsp (s) Master Foods Garam Masala 1 tsp (s) ground coriander seed 1 tsp (s) ground cumin 1/4 tsp (s) ground turmeric 1/2 tsp (s) ground paprika 1 tbs (s) fresh ginger, finely grated 2 clove garlic, crushed 3/4 cup (s) skim plain yoghurt 2 bunch (es) fresh English spinach, washed, stems trimmed
Place a large non-stick frying pan over medium-high heat. Add lamb in batches and brown. Transfer to a plate and set aside.
Heat oil in a large saucepan over medium-high heat. Add onions, cloves, cardamon, cinnamon, peppercorns and bay leaves. Cook, stirring for 10 minutes, or until onions are brown. Add garam masala, coriander, cumin, turmeric and paprika and cook for 30 seconds. Add lamb back to pan with ginger, garlic, yoghurt and 350ml water. Reduce heat to low and simmer for approximately 2 hrs or until meat is very tender and most of the liquid has reduced. Season to taste with salt and pepper.
Cook spinach in a seperate saucepan of boiling salted water for 1 minute. Drain and rinse under cold water. Squeeze out water, then chop finely. Add spinach back to curry, stirring well to combine. Cook for a further 5 minutes, or until hot.
Serving Size: Makes 3 largerish serving sizes or 4 smaller ones
Number of Servings: 4
Recipe submitted by SparkPeople user MAATKARE15.
Heat oil in a large saucepan over medium-high heat. Add onions, cloves, cardamon, cinnamon, peppercorns and bay leaves. Cook, stirring for 10 minutes, or until onions are brown. Add garam masala, coriander, cumin, turmeric and paprika and cook for 30 seconds. Add lamb back to pan with ginger, garlic, yoghurt and 350ml water. Reduce heat to low and simmer for approximately 2 hrs or until meat is very tender and most of the liquid has reduced. Season to taste with salt and pepper.
Cook spinach in a seperate saucepan of boiling salted water for 1 minute. Drain and rinse under cold water. Squeeze out water, then chop finely. Add spinach back to curry, stirring well to combine. Cook for a further 5 minutes, or until hot.
Serving Size: Makes 3 largerish serving sizes or 4 smaller ones
Number of Servings: 4
Recipe submitted by SparkPeople user MAATKARE15.
Nutritional Info Amount Per Serving
- Calories: 263.0
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 162.8 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 8.6 g
- Protein: 34.2 g
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