Creamy Lamb Curry with Spinach
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 35 ozs lamb (shoulder or leg)
- 3 onions
- 2 cloves garlic cloves
- 1 pc fresh ginger (about 3 cm/1 inch)
- 2 red chili peppers (finely chopped)
- ½ tsp paprika (noble sweet)
- 1 pinch ground cloves
- 1 tsp Turmeric
- 1 tsp ground cilantro
- ¼ cup Yogurt
- salt
- ⅞ cup lamb stock
- 4 cups Spinach
- 3 Tbsps Oil
- 2 Tbsps chopped cilantro
- 2.333 cups Rice
Preparation
Kitchen utensils
1 großer Pot mit Deckel, 1 Cutting board, 1 Small knife, 1 Fork zum Pellen, 1 große Bowl, 1 Small pot, 1 Measuring cups, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Salad server, 1 weiter Pot, 1 Salad spinner
Preparation steps
1.
Cut the meat into 4 cm/1 1/2 inch cubes. Peel the onions, halve lengthways and slice thinly. Peel the garlic and finely dice 1 clove. Peel and grate the ginger. Press the remaining garlic clove into the ginger. Mix the ginger and garlic with the rest of the spices and 1/2 teaspoon salt, then add to the yogurt and mix well. Mix the meat with the yogurt marinade, cover and marinate in the refrigerator for about 1 hour.
2.
Heat the oil in a skillet. Briefly saute the diced garlic, then add the meat with the marinade. Cover and simmer over a low heat for about 1 1/4 hours, gradually adding the lamb stock and stirring frequently.
3.
Cook the rice according to the package instructions.
4.
Wash, sort and roughly chop the spinach and add to the lamb during the last 15 minutes of cooking time.
5.
Finally check the seasoning and serve with the rice.
