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Kashmir Lamb With Spinach Recipe

February 12th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsoil
  2. 750g dicedboneless lamb
  3. 2large choppedonions
  4. 3 crushedgarlic cloves
  5. 5cmfresh ginger, grated
  6. 2teaspoonsground cumin
  7. 2teaspoonsground coriander
  8. 2teaspoonsturmeric
  9. 1/4teaspoonground cardamom
  10. 1/4teaspoonground cloves
  11. 3bay leaves
  12. 1 1/2cupschicken stock
  13. 1/2cupcream
  14. 2bunches of washed and chopped englishspinach

DIRECTIONS

  1. Heat the oil in a pan and over medium heat brown the lamb in batches.
  2. Add the onions, garlic and ginger and cook, stirring often, for 3 minutes.
  3. Add the spices (not bay leaves) and cook, stirring, for 1- 2 minutes until spices are fragrant.
  4. Return the lamb and any juices to the pan.
  5. Add the stock and bay leaves.
  6. Bring to the boil and then reduce heat, stir well, cover and simmer for 35 minutes.
  7. Add the cream, stir, cover and cook a further 20 minutes.
  8. Add the spinach and cook until the spinach has softened.

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