Lamb & Spinach Curry π
Overview:
This Lamb & Spinach Curry recipe is a delightful dish handed down to me by one of my cherished vendors at the Farmers Market, and let me tell you, it’s a flavor-packed sensation that’s sure to tantalize your taste buds! Perfect for a cozy lunch or a satisfying snack, this Canadian-inspired creation is whipped up in under 4 hours, making it an ideal choice for those busy weeknights when you crave something hearty and wholesome. With succulent pieces of boneless lamb and vibrant spinach, simmered in a rich blend of aromatic spices, this curry promises to be a showstopper on your dining table!
- Preparation Time: 20 minutes
- Cooking Time: 1 hour and 15 minutes
- Total Time: 1 hour and 35 minutes
- Serves: Approximately 4-6 people
- Cuisine: Canadian
- Category: Lunch/Snacks
Ingredients:
- 2 lbs boneless lamb
- 2 cups fresh spinach
- 2 onions, finely chopped
- 5 tbsp yogurt
- 3 tbsp olive oil
- 1/4 tsp whole peppercorns
- 2 bay leaves
- 6 cardamom pods
- 6 cloves
- 6 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp garam masala
Nutrition Facts (per serving):
- Calories: 798.4
- Fat: 61g
- Saturated Fat: 23.5g
- Cholesterol: 165.7mg
- Sodium: 906.2mg
- Carbohydrates: 18.1g
- Fiber: 6.6g
- Sugar: 4.3g
- Protein: 46.7g
Instructions:
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Prepare the Spices: In a large skillet or Dutch oven, heat olive oil over medium heat. Add whole peppercorns, bay leaves, and cardamom pods. Stir-fry for about 2 seconds until aromatic.
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SautΓ© the Aromatics: Add the chopped onions, minced garlic, and grated ginger to the skillet. Cook until the onions turn soft and translucent, releasing their irresistible aroma.
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Add the Lamb: Introduce the boneless lamb pieces to the skillet, along with ground coriander, cumin, cayenne pepper, and salt. Stir-fry for about 1 minute, allowing the spices to coat the lamb evenly.
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Incorporate Yogurt: Gradually add yogurt to the lamb mixture, one tablespoon at a time, stirring continuously until all 5 tablespoons have been incorporated. This step adds a creamy texture and balances the flavors of the curry.
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Simmer: Cover the skillet or Dutch oven and let the curry simmer gently for about 1 hour. During the last 5 minutes of cooking, toss in the fresh spinach, allowing it to wilt and infuse its vibrant green color into the dish.
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Final Touch: Once the lamb is tender and the spinach is cooked, sprinkle garam masala over the curry. Turn the heat to medium and stir well, allowing the flavors to meld and the sauce to thicken to perfection.
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Remove Whole Spices: Before serving, don’t forget to fish out the bay leaves, cardamom pods, and any whole peppercorns that you can spot. This ensures a smooth and delightful eating experience without any unexpected surprises!
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Serve and Enjoy: Ladle the aromatic Lamb & Spinach Curry into bowls and serve hot with a side of plain rice. Watch as your family and friends dive into this delectable dish, savoring each spoonful of its irresistible flavors!
Note:
- Feel free to adjust the level of spice according to your preference by tweaking the amount of cayenne pepper used.
- For a creamier texture, you can substitute Greek yogurt for regular yogurt.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, allowing the flavors to develop even further.
- This recipe pairs perfectly with fluffy basmati rice or warm naan bread for a complete and satisfying meal experience!
