500 g (1.1 lb) Lamb, cut into pieces
300 g (11 oz) Spinach (palak), chopped
1/2 cup (100 g) 3 1/2 oz Ghee
1 cup (120 g) 4 oz Onions, chopped
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
2 tsp (3 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Cumin (jeera) seeds
1 tsp (2 g) Garam masala
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
2 tsp (8 g) Salt
300 g (11 oz) Spinach (palak), chopped
1/2 cup (100 g) 3 1/2 oz Ghee
1 cup (120 g) 4 oz Onions, chopped
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
2 tsp (3 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Cumin (jeera) seeds
1 tsp (2 g) Garam masala
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
2 tsp (8 g) Salt
method
1. Heat the ghee in a wok (kadhai); add the onions and saute till light brown.
2. Add ginger-garlic pastes and saute for a while. Now, add the lamb and cook for 10 minutes.
3. Add coriander powder, red chilli powder, turmeric powder, cumin seeds, garam masala, yoghurt, and salt. Cook for 15 minutes.
4. Finally, add the spinach and cook on low heat till the spinach has wilted, the lamb is tender and there is hardly any liquid left.
5. Serve hot with a dash of ghee sprinkled on top.
2. Add ginger-garlic pastes and saute for a while. Now, add the lamb and cook for 10 minutes.
3. Add coriander powder, red chilli powder, turmeric powder, cumin seeds, garam masala, yoghurt, and salt. Cook for 15 minutes.
4. Finally, add the spinach and cook on low heat till the spinach has wilted, the lamb is tender and there is hardly any liquid left.
5. Serve hot with a dash of ghee sprinkled on top.
serving amount
serves: 2 - 4
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