Ingredients
- 1 1/2 pounds of lean, boneless leg of lamb, cut into 1 1/2-inch pieces
- 5 tablespoons of light vegetable oil
- 2 cups finely chopped onion
- 1 tablespoons of grated or crushed fresh ginger
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- 1 tablespoon ground coriander
- 1/2 teaspoon ground red pepper
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 cup tomato puree
- Coarse salt to taste
- 1 cup packed chopped cooked spinach, fresh or frozen
- 2 teaspoons garam masala (see recipe), homemade or store-bought
- 1/2 cup chopped cilantro leaves and tender stems
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
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By cddggg_512243
hamden, CT
on November 11, 2012
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I cut the pieces of lamb slightly smaller than recommended, and the meat turned out super tender after an hour cooking time. Great recipe!
By Motherof4girls
Spanish Fork, UT
on March 29, 2011
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Heavenly! Indian food is my favorite! I've been collecting spices for a few years now so I can start making these dishes. The nice thing about Indian sauces is you can mix them with pretty much any meat. I baked some chicken thighs in the oven, and then used some of the chicken fat to start sauteing my onions and stuff. Then I pulled off the meat and cut it up in the sauce. I used part fresh tomatoes and part tomato sauce, and I added a few tablespoons of yogurt. I wish I had lamb, It is my favorite with lamb, but I didn't see it at the store this time. I served it over brown rice cooked with chicken broth. I like to shred carrots in the rice and cook it with it like the Indian restaurants do. Plus a little turmeric. This is best over Naan, but I haven't got the baking down yet.
By mufffan29
Seattle
on March 06, 2011
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This recipe was FANTASTIC. I can't even begin to tell you how delicious it is. However...the reason I gave it three stars (as opposed to twenty is because it's nothing like any gosht I've had before. Too tomato-y. But really, really sublime.
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