Recipe courtesy of Julie Sahni
Show: Chef Du Jour
Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Rack of Lamb

Recipe courtesy of Ina Garten

Marinated Lamb Chops

Recipe courtesy of Ellie Krieger

Roasted Lamb Chops

Recipe courtesy of The Neelys

Pan-Grilled Lamb Shoulder Chops

Recipe courtesy of Food Network Kitchen

Pat's Garlic Grilled Lamb Chops

Recipe courtesy of The Neelys

Medora Lamb Pops with Ouzu Lamb Jus

Recipe courtesy of Ann Marie Lemcke|Greg Ziegenfuss

Browse Reviews By Keyword

          Latest Stories