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Categories:
ground coriander ground cumin turmeric natural yoghurt lemon lamb vegetable oil onions garlic fresh ginger potato tomatoes tomato paste salt english spinach
Viewed: 51 - Published at: 7 years agoIngredients
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 (200 g) carton natural yoghurt
- 1 lemon, juiced
- 1 kg lean lamb fillets, diced
- 40 ml vegetable oil
- 2 onions, chopped
- 2 cloves garlic, crushed
- 2 1/2 cm fresh ginger, grated
- 1 kg potato, cut into 2.5 cm dice (I would use a red potato)
- 1 (410 g) can peeled crushed tomatoes
- 40 ml tomato paste
- salt and pepper
- 1 bunch english spinach, trimmed and washed
Method
- Combine the coriander, cumin, turmeric, yoghurt and lemon juice in a large bowl and add the lamb.
- Mix well and cover.
- Place in the fridge and marinate for at least 3 hours-overnight would be better.
- heat the vegetable oil in a large saucepan over medium heat and fry the onion, garlic and ginger for 5 minutes or until soft.
- Add the lamb (and the marinade) and the potatoes, crushed tomatoes and paste.
- Season with salt and pepper, stir and bring to the boil.
- Reduce the heat and simmer gently uncovered for 1-1 1/4 hours or until the lamb is very tender.
- Check and adjust the seasonings if necessary.
- Add the spinach and simmer for a further 3 or 4 minutes.
