Lamb Stew With Spinach Sauce Recipe

Name: Lamb Stew With Spinach Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 boneless leg of lamb, trim and discard gristle and fat. Cut into one inch cubes; 2 tablespoons of plain yogurt; 2 tablespoons of canola oil; 1 medium red onion, cut into 1/2 lenghtwise, and then thinly sliced; 6 medium cloves of garlic, coarsely chopped.; 4 slices of thinly sliced fresh ginger, and chopped finely; 2 teaspoons of Bin Bhuna hua garam masala; 1/2 teaspoons ground tumeric; 2 tablespoons paste; 1 pound fresh spinach leaves, finely chopped; 1 1/4 teaspoons sea salt

Servings: persons

1 1/4 boneless leg of lamb, trim and discard gristle and fat. Cut into one inch cubes
2 tablespoons of plain yogurt
2 tablespoons of canola oil
1 medium red onion, cut into 1/2 lenghtwise, and then thinly sliced
6 medium cloves of garlic, coarsely chopped.
4 slices of thinly sliced fresh ginger, and chopped finely
2 teaspoons of Bin Bhuna hua garam masala
1/2 teaspoons ground tumeric
2 tablespoons paste
1 pound fresh spinach leaves, finely chopped
1 1/4 teaspoons sea salt

1
1. Place the lamb in a bowl. Add yogurt. Stir to coat the meat with the yogurt. Refrigerate, covered overnight. This allows the yogurt to absorb some of the fat from the lamb, and to prevent it from curdling the sauce.
2
2. Heat the oil. Add onion, garlic and ginger. Stir for 8 to 10 minutes. remove the skillet from heat. Stir in garam masala and tumeric. Transfer the onion mixture to a blender jar, and add the tomato paste and 1/4 cup of water. Puree! to make a smooth, reddish brown paste.
3
3. Return the lamb to the same skillet to help deglaze the skillet. Once the liquid boils off the lamb will start to brown. 10 to 12 minutes.
4
4. Add the spinach, a handful at a time and stir in. Add the onion spice paste. Pour 3.4 cup water into the blender jar and swish it around to wash the jar and add that to the skillet. Stir in the salt.
5
5. Reduce the heat to medium low. Stir occasionally, but simmer for 28 to 30 minutes. Then Serve. Bobby finished some in the oven, and the other in a crock pot, but added the spinach at the end so that the spinach would stay green.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/4 boneless leg of lamb, trim and discard gristle and fat. Cut into one inch cubes, 2 tablespoons of plain yogurt, 2 tablespoons of canola oil, 1 medium red onion, cut into 1/2 lenghtwise, and then thinly sliced, and more.

Yes, Lamb Stew With Spinach Sauce falls under the Soups & Stews 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.

That's it — enjoy your meal!

Lamb Stew With Spinach Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions