29 December 2012,06:04 by
Ponmathi Srilekha.S

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Spinach is a low in calorie yet full of the vitamins and minerals very perfect to combine in lamb to insure the balance of amount calorie content. Spinach and Lamb curry is adventurous dish that easily to prepare cook in a low heat to obtain the softness of the meat.
Serves :

Preparation Time :
15 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Trim off any fat and cut the meat into cubes. Chop the spinach roughly.
  • Puree the onion, ginger, garlic and chilies (broken into pieces) in a blender, adding a little water if necessary.
  • Heat the oil or ghee in a heavy saucepan and fry the kalonji seeds for 1 minute.
  • Add the blended mixture and fry, stirring, until it browns and oil starts to separate from mixture-about 10 minutes.
  • Stir in the meat until cubes are well coated. Cover and cook on a low heat until juices come out of the meat.
  • Add the spinach, salt and cardamom pods. Cover and cook until liquid is absorbed and meat is tender.
  • Remove from the heat, stir in yoghurt and pepper.


  • 500 grams lamb fillets
  • 1 large bunch spinach, well washed or 1 packet frozen spinach
  • 1 large onion, roughly chopped
  • 1 tablespoon chopped fresh ginger
  • 2 large cloves garlic, chopped
  • 4 dried red chilies
  • 3 tablespoons oil or ghee
  • ½ teaspoon kalonji
  • Salt to taste
  • 5 cardamom pods, bruised
  • 125 ml plain yoghurt
  • ½ teaspoon ground black pepper

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