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13 December 2012,00:09 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Add ginger, garlic, chilli powder, salt and garam masala in a bowl.
  • Heat the oil in a medium pan. Add the onions and fry for 10 minutes , until browned.
  • Add the cubed lamb to the onion slices and fry for about 2 minutes, stirring frequently.
  • Tip in the spice mixture and stir thoroughly until the meat pieces are well coated.
  • Pour in the water and bring to the boil. As soon as it is boiling, cover the pan and lower the heat. Cook gently for about 20 minutes .
  • If there is still a lot of water in the pan when the meat has become tender, boil briskly to evaporate any excess.
  • Meanwhile, wash and chop the spinach roughly, then blanch it for about 1 minute in a pan of boiling water. Drain well.
  • Add the spinach to the lamb as soon as the water has evaporated. Fry over a medium heat for 5 minutes, using a wooden spoon scrape the bottom of the pan as you stir.
  • Add the red pepper, green chilies and fresh coriander to the pan and stir over a medium heat for 2 minutes. Sprinkle on the lemon juice and serve immediately.


  • 1 teaspoon grated fresh root ginger
  • 1 teaspoon crushed garlic
  • 1 ½ teaspoon chilli powder
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 100 ml Cooking oil
  • 2 medium onions, sliced
  • 750 grams lean lamb, cut into small cubes
  • 900 ml water
  • 400 grams fresh spinach
  • 1 large red (bell) pepper, seeded and chopped
  • 4 fresh green chillies, chopped
  • 3 tablespoon chopped fresh coriander (cilantro)
  • 1 tablespoon lemon juice (optional)

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