This comforting dish transforms simple lamb cubes into a rich, aromatic stew. The meat is first seared with mustard seeds, cumin, coriander, and turmeric to build a deep flavor base, then slow-simmered until fork-tender. Fresh spinach is added at the end, wilting into the savory gravy to create a vibrant, nutrient-packed meal. The result is a perfect balance of earthy spices and fresh greens. It’s an ideal weeknight dinner that feels luxurious yet approachable. Serve it hot with steamed basmati rice or warm naan bread to soak up every drop of the delicious sauce. This recipe is best enjoyed with family around the table, offering warmth and satisfaction in every bite.
This comforting dish transforms simple lamb cubes into a rich, aromatic stew. The meat is first seared with mustard seeds, cumin, coriander, and turmeric to build a deep flavor base, then slow-simmered until fork-tender. Fresh spinach is added at the end, wilting into the savory gravy to create a vibrant, nutrient-packed meal. The result is a perfect balance of earthy spices and fresh greens. It’s an ideal weeknight dinner that feels luxurious yet approachable. Serve it hot with steamed basmati rice or warm naan bread to soak up every drop of the delicious sauce. This recipe is best enjoyed with family around the table, offering warmth and satisfaction in every bite.
Ingredients
1 lb lamb cut into 1-inch cubes
1 large onion, finely chopped
4 tsp ground coriander
1 Tbsp mustard seeds
2 tsp ground cumin
1 tsp chili powder (or less if you want)
1 tsp turmeric
1/4 cup plain yogurt
1 inch finely chopped fresh ginger
3 garlic cloves, crushed
2 lb fresh spinach, trimmed, washed and torn in small pieces
1/4 tp salt
1/2 Tbsp vegetable oil
Directions
1
Heat the oil in a casserole and cook the onion over medium-high heat, stirring constantly, until soft.
2
Stir in lamb, coriander, mustard seeds, cumin, chili powder and turmeric. Mix all the ingredients well.
3
Add 1 Tbsp of yogurt and cook over high heat, stirring the meat until all the yogurt is absorbed - 3 to 5 minutes. Repeat with a second Tbsp of yogurt, then a third, until the 1/4 cup is used up.
4
When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil.
5
Cover the casserole, lower the heat and simmer for one hour.
6
When the meat is cooked, increase the heat to medium and add the spinach in batches, stirring each batch until it is wilted.
7
When all the spinach is incorporated, cook the stew, uncovered, over high heat to evaporate any excess liquid - about five minutes.
