Spinach Lamb Stew
From canullia 9 years agoIngredients
- Meat and Broth: shopping list
- 1 kg lamb/beef, cut into cubes shopping list
- 5 green cardamom pods shopping list
- 1 bay leaf shopping list
- cinnamon stick half for the broth shopping list
- Half dried lemon shopping list
- Dash of rosemary shopping list
- black pepper shopping list
- Sauce of the Sauté: shopping list
- Vegetable oil for frying the onion and meat. shopping list
- 2 large yellow onion, thinly sliced half circles (about 2 cups) shopping list
- 2 cloves garlic, minced shopping list
- 1 tablespoon tomato paste shopping list
- 2 tomatoes, pureed shopping list
- 2 tablespoons plain whole fat yogurt shopping list
- 2 cups beef stock/water shopping list
- 1 tablespoons fresh ginger, minced shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon mustard seed shopping list
- 1 teaspoon ground coriander shopping list
- 1 teaspoon sweet paprika shopping list
- ½ teaspoon turmeric shopping list
- ⅛ Teaspoon ground cloves shopping list
- ½ teaspoon powdered cinnamon shopping list
- Salt to taste shopping list
- Vegetables: shopping list
- 400 grams spinach chopped roughly shopping list
- 100 grams chopped dill shopping list
- ¼ cup Fresh Coriander shopping list
- 1 tablespoon minced garlic shopping list
- 1 tablespoon butter( for sauté of the garlic and coriander) shopping list
How to make it
- Boil the lamb chunks with the spices mentioned for the broth, strain and set aside. Next sauté lamb until nicely brown on all sides then set aside.
- Into the same pan/pot fry the onions until they caramelize, add the garlic and ginger and sauté for 3 more minutes and drop your spices.
- Into the same mixture drop the tomato paste and the tomatoes and deglaze the bottom of the pot by scraping the brown bits and continuously stirring for 5 minutes. Slowly drop the yogurt and stir till well combined so that no froth or curdled pieces are formed.
- This is the step wherein you drop the lamb chunks and add the salt. Next add the spinach and dill and leave to cook for 45 minutes, stirring from time to time. Uncover the lid and drop the sautéed garlic and coriander and cook for 15 more minutes.
- Serve next to normal white rice or rice with vermicelli.
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