Creado con IA
Lamb Saagwala (Lamb with Spinach)
80 min 575 kcal por ración Media
Ingredientes
4 Raciones
- lamb shoulder800 g
- spinach300 g
- onion2 large (about 300g)
- tomato3 medium (about 360g)
- garlic4 cloves (about 12g)
- ginger2 inch piece (about 20g)
- ghee2 tbsp (about 28g)
- cumin seeds1 tsp (about 2g)
- ground coriander1 tsp (about 2g)
- turmeric1 tsp (about 2g)
- garam masala1 tsp (about 2g)
- salt1 tsp (about 6g)
- water1 cup (240ml)
Preparación
- 1
Wash and roughly chop the spinach. Set aside.
- 2
Cut the lamb shoulder into bite-sized pieces.
- 3
Finely chop the onions, tomatoes, garlic, and ginger.
- 4
Heat the ghee in a large heavy-bottomed pan over medium heat.
- 5
Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
- 6
Add the chopped onions and sauté until golden brown, about 8-10 minutes.
- 7
Add the garlic and ginger, and cook for 2 minutes until aromatic.
- 8
Stir in the ground coriander, turmeric, and salt. Cook for 1 minute.
- 9
Add the chopped tomatoes and cook until they soften and the oil begins to separate, about 5-7 minutes.
- 10
