Lamb with Mint Sauce
From food4thought 17 years agoIngredients
- The meat: shopping list
- 1 lb ground lamb shopping list
- 1 onion, chopped shopping list
- 4 cloves garlic, finely chopped shopping list
- 1/2 c. quick cooking oats, uncooked shopping list
- 1 egg shopping list
- fresh ginger, finely chopped, to taste - I like a lot; usually about a 3" chunk shopping list
- 2 T. dried mint shopping list
- 1t. salt shopping list
- The sauce: shopping list
- 1T. vegetable or olive oil shopping list
- 5 cloves shopping list
- 2" cinnamon stick, crushed with something heavy like a rock or meat tenderizer shopping list
- 1 bay leaf shopping list
- 5 cardamom pods shopping list
- 1 onion, chopped shopping list
- 3 cloves garlic, finely chopped shopping list
- 1/2 c. yogurt shopping list
- 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.) shopping list
- salt, to taste shopping list
- cayenne, to taste shopping list
- 1.5 bunches or bags of spinach shopping list
How to make it
- 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.
People Who Like This Dish 2
- food4thought Palo Alto
- murph Ypsilanti, MI
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The Rating
Reviewed by 1 people-
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...morejeef_boner in Havelock North loved it
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