Lamb Recipes - Lamb with Spinach in Yoghurt Sauce

Ingredients

• 45 ml/3 tbsp oil

• 15 ml/1 tbsp black mustard seeds

• 15 ml/1 tbsp cardamom seeds

• 15 ml/1 tbsp ground coriander (cilantro)

• 2.5 ml/1/2 tsp crushed black peppercorns

• 2 green chilies, chopped

• 4 cloves garlic, crushed

• 2.5 cm/1 in ginger root, chopped

• 1.5 kg/3 lb boneless lamb, cubed

• 1 onion, chopped

• 5 mill tsp ground turmeric

• 1.5 kg/3 lb spinach, chopped

• salt

• 45 ml/3 tbsp natural (plain) yoghurt

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Method:

1. Heat the oil and fry the mustard seeds until they start crackling. Add the spices and fry for 1 minute.

2. Stir in the meat and fry for 10 minutes until browned. Add the onion and fry until browned. Add the turmeric, spinach and salt and cook for 5 minutes.

3. Transfer to a casserole dish, cover and cook in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until the lamb is tender. Serve hot with rice, chapattis and pulses.