Kashmir Lamb With Spinach

5.00 (21)
⏱ 90 mins 🍽 4 serves, 4 serving(s) 🏷 Curries

This aromatic lamb curry is a flavourful dish where diced lamb is browned and then simmered with a blend of traditional spices including cumin, coriander, turmeric, cardamom, and cloves. Onions, garlic, and ginger form the base, while chicken stock and cream create a luscious sauce. Fresh spinach is stirred in at the end, wilting into the curry. The entire process takes about 90 minutes to yield a tender and deeply spiced meal perfect for serving with rice or bread.

Kashmir Lamb With Spinach

Ingredients

  • 2 tablespoons oil
  • 750 g diced boneless lamb
  • 2 large chopped onions
  • 3 crushed garlic cloves
  • 5 cm fresh ginger, grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons turmeric
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 3 bay leaves
  • 1 1/2 cups chicken stock
  • 1/2 cup cream
  • 2 bunches of washed and chopped english spinach

Method

  1. Warm the oil in a pan and brown the lamb pieces, working in batches.
  2. Cook the chopped onions, crushed garlic, and grated ginger in the pan, stirring frequently for 3 minutes.
  3. Stir in all the ground spices except the bay leaves and cook for 1- 2 minutes until they release their aroma.
  4. Place the browned lamb and any collected juices back into the pan.
  5. Pour in the chicken stock and add the bay leaves.
  6. Once the mixture boils, lower the heat, give it a good stir, cover the pan, and let it simmer for 35 minutes.
  7. Mix in the cream, cover the pan again, and continue cooking for a further 20 minutes.
  8. Stir the chopped spinach into the curry and cook just until the leaves have softened.

Nutrition (per serving)

Sodium388200 mg

Recipe details

CategoryCurries
AuthorFairy Nuff