Kashmir Lamb With Spinach Recipe

Name: Kashmir Lamb With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 750 g diced boneless lamb; 2 large chopped onions; 3 crushed garlic cloves; 5 cm fresh ginger, grated; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons turmeric; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cloves; 3 bay leaves; 1 1/2 cups chicken stock; 1/2 cup cream; 2 bunches of washed and chopped english spinach

Servings: persons

2 tablespoons oil
750 g diced boneless lamb
2 large chopped onions
3 crushed garlic cloves
5 cm fresh ginger, grated
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
3 bay leaves
1 1/2 cups chicken stock
1/2 cup cream
2 bunches of washed and chopped english spinach

1
Heat the oil in a pan and over medium heat brown the lamb in batches.
2
Add the onions, garlic and ginger and cook, stirring often, for 3 minutes.
3
Add the spices (not bay leaves) and cook, stirring, for 1- 2 minutes until spices are fragrant.
4
Return the lamb and any juices to the pan.
5
Add the stock and bay leaves.
6
Bring to the boil and then reduce heat, stir well, cover and simmer for 35 minutes.
7
Add the cream, stir, cover and cook a further 20 minutes.
8
Add the spinach and cook until the spinach has softened.

1129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons oil, 750 g diced boneless lamb, 2 large chopped onions, 3 crushed garlic cloves, and more.

Yes, Kashmir Lamb With Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kashmir Lamb With Spinach

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