Recipe

Lamb With Mint Sauce Recipe

	Food4thought / All my dishes 2 years, 8 months ago From my MOE (mother-in-law-equivalent) who eyeballs things. You might have to experiment to get it to turn out the way you like it. It goes extremely well with the Pea/Snap Pea dish and the chocolate tart, both in Serena Food & Stories. (See cookbook review).... More Prep:60m Cook:60m Servings:6	Food4though
	lamb indian

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Ingredients

The meat:

1 lb ground lamb

1 onion, chopped

4 cloves garlic, finely chopped

1/2 c. quick cooking oats, uncooked

1 egg

fresh ginger, finely chopped, to taste - I like a lot; usually about a 3" chunk

2 T. dried mint

1t. salt

The sauce:

1T. vegetable or olive oil

5 cloves

2" cinnamon stick, crushed with something heavy like a rock or meat tenderizer

1 bay leaf

5 cardamom pods

1 onion, chopped

3 cloves garlic, finely chopped

1/2 c. yogurt

2 tomatoes, chopped (I use about 1 c. of my home-canned sauce if there aren't any fresh tomatoes in the garden. You could probably get by with the canned fire-roasted tomatoes available at Trader Joe's. Anything but flavorless store-boughts.)

Salt, to taste

Cayenne, to taste

1.5 bunches or bags of spinach

Directions

Put all meat ingredients in a food processor and pulse a few times to mix well.

Form into small patties, about 2" in diameter.

Brown the patties on both sides, but don't cook through- you'll need some of the juices for the sauce. Set aside.

For the sauce:

Steam spinach; blend or put in a food processor, then set aside.

Heat oil over medium heat in a 3 qt. saute pan or equivalent.

Add cloves, cinnamon stick, bay leaf and cardamom pods, cook until aromatic.

Add onions and garlic and cook until limp.

Add yogurt and tomato, mix well.

Add salt and cayenne to taste.

Add the spinach and stir to blend ingredients.

Add the lamb patties.

Simmer, covered, on low heat until the sauce turns gravy-like. This can take an hour or longer. I like to simmer a long time, maybe 90 minutes to 2 hours. If you go for the long simmer take a peek every 20 minutes or so, adding a little water if things get too dry.

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Comments

katerina 2 years, 8 months ago said:
Oh this looks really neat, I will have to try it! Can you use frozen spinach?

food4thought 2 years, 8 months ago said:
I haven't tried it, but I think frozen spinach would be OK. Not to worry - this recipe has a lot of wiggle room. If it's too watery, cook it longer. To dry - add a little water or tomato sauce.

jeef_boner 5 months, 4 weeks ago said:
Recipe title belies the content. If you'd said shami kebabs I'd understand, as this is a variation on a standard North Indian dish. I'd add cumin to this as well as lots of pepper (black, white and chilli rather than cayenne).

Think it's cooked overly long to produce the sauce you're looking for. Serve with fresh wilted spinach, and make the sauce quicker, say I (simmering uncovered cooks it quicker and thickens faster).

Can't understand your snobbery over "flavourless" canned tomatoes when you're prepared to use dried mint in this recipe.

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