Lamb Bhuna with Spinach
Boneless diced lamb 2lb
Onion 2 Medium size
Garlic 4 Cloves
Spinach 1 Can
Turmeric 1 Teaspoons
Cumin 1 Teaspoons
Ginger 1 Teaspoons
Cinnamon 1 Teaspoons
Paprika 1 Table spoons
Garam Masala 2 Teaspoons
Olive oil 8 table spoons
1: Wash the meat thoroughly
2: Mix all spices and make a paste like single cream
3: Slice onions and garlic
4: Drain all water from can of spinach
1: Cook the meat in boiling water with half teaspoon of additional Turmeric for half an hour or until the meat is tender
2: Drain and leave it on one side.
3: Fry onions and garlic in a wok or non - stick frying pan for 1 min
4: Add mixture of spices and cook for 1 min.
5: Now, add the cooked meat and cook for 3/4mins under medium heat until the spices are absorbed adding a little water to prevent burning or sticking
6: Add spinach and mix it up and cook for 3/4mins, under medium heat.
7: Transfer into an ovenproof dish and put it in a preheated oven ( gas mark 2 ) for about half an hour until moist and dry.
Serve with rice, chappatis, pitta or nun bread. Garnish with fresh mint leaves or mint sauce, sliced onions, fresh tomatoes and cucumber. Try natural yoghurt with a spoonful of sugar as afters.
This recipe came from CurryBox.com