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Categories:Viewed: 64 - Published at: 8 years ago
Ingredients
- 1 cup plain yogurt
- None None Pinch of saffron threads
- 3 tbsp ground almonds
- 2 1/4 lbs boneless lamb, cubed
- 2 tbsp ghee
- 2 None onions, sliced
- 1 jar (15 oz) rogan josh simmer sauce
- 6 oz baby spinach leaves
- 1/2 None lemon, juiced
- None None Steamed rice and naan bread, to serve
Method
- Mix yogurt, saffron and almonds in large bowl. Add lamb and toss to coat. Cover with plastic wrap. Refrigerate for at least 2 hours or preferably overnight.
- Heat ghee in a large saucepan on medium-high heat. Cook onions for 5 mins, or until soft. Add lamb and rogan josh sauce; bring to a boil. Reduce heat to low and simmer, covered, for 1 1/2 hours, or until tender.
- When lamb is almost done, cook spinach in saucepan with a little water, until wilted. Drain and chop finely. Add spinach and lemon juice to lamb. Cook for 5 mins. Serve with steamed rice and naan bread.
