Recipe courtesy of Julie Sahni
Show: Chef Du Jour
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.

IDEAS YOU'LL LOVE

Moroccan Lamb Tagine

Recipe courtesy of Ina Garten

Rack of Lamb with Apple-Mint Puree

Recipe courtesy of Emeril Lagasse

Roasted Leg of Lamb

Recipe courtesy of Tyler Florence

Lamb Ragu with Mint

Recipe courtesy of Giada De Laurentiis

Braised Lamb Shanks

Recipe courtesy of Anne Burrell

Lamb Sausage

Recipe courtesy of HRH Catering

Lamb Sliders with Tzatziki

Recipe courtesy of Jonathan Kavourakis

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Lamb Burger Sliders

Recipe courtesy of Olive Davis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking