I made this long back and never got some time to post it, thought would post it this week. I made this for my friends who gave a visit to my place. It is a classic lamb spinach curry. One of my friends before few months asked me to try the combination of lamb and spinach as she heard that it is one of the ultimate combo. I tried it and I totally agree, the whole house was full of beautiful aroma and that spinach gave the lamb a perfect taste. And there is no cream, milk or anything to this. It is just so simple to make that you would make this even on a weekday and you can make your week more happening! 🙂
Try having this with some plain rice; no one would stop with one bite on this cold weather. It’s so relaxing when you have this for a weekend lunch. Feel free to cut the chilli powder by half if you can’t take spicy food. And also you can replace the lamb by mutton. When all the lamb curry is over, take some plain rice mix it in the same pan and have it right away. oHHHH!! Darling & Delicious! You can have this with plain rice, ghee rice, rasam/sambar, or roti,naan, paratha, parotta.
I make different styles of lamb each time and I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on preparing the same one. We have thousands of recipes to try in every cuisine. I made this with rasam one day. It is one of the finest spicy recipes. If you are making it for the first time, try to taste as you make to adjust to your spice level. This recipe was spicy, tasty and flavorful. The authentic method of preparing this recipe is by pureeing spinach, but I liked to make it this way.
I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.
Other favorite spinach recipes: Palak paneer/ spinach paneer curry, Spinach peach balsamic salad, saag aloo capsicum/ spinach potato pepper curry, spinach garlic curry, spinach with lentils/keerai moolaigootal, Pasta baked in spinach creamy rose sauce.
- Lamb – 500g, cleaned and cut into small pieces ( I used shoulder)
- Oil – 3 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds/ Jeera – 1 tsp
- Red Chilli – 2, broken
- Curry leaves – 1 sprig
- Onions & shallots (mixed)– 2 cups, chopped finely
- Tomatoes – 1 cup, chopped finely
- Green chillies – 2, chopped finely
- Garlic – 6, chopped finely
- Ginger – 1 inch, chopped finely
- Turmeric powder – 2 tsp
- Chilli powder – 1 ½ tbsp
- Coriander powder – 1 tbsp
- Cumin powder – 1 tbsp
- Spinach – 2 cups, chopped ( can add pureed spinach too)
- Sugar – a pinch
- Lime juice – 2 tsp
- Coriander leaves – to garnish
- Salt – to taste
- In a cooker, add the lamb, 1 tsp of turmeric powder,little salt and water just to cover the lamb and not more. Close the pressure cooker, keep it in medium flame for 5-6 whistles till lamb is cooked well. Switch off and keep it aside. You can just cook the lamb with some more water in medium-low flame covered for 35-40 minutes if you don’t have pressure cooker.
- In a pan, heat oil and add mustard seeds. When it crackles, add cumin seeds and red chillies, curry leaves, when it changes color, add the onions, green chillies garlic, ginger ,little salt and sauté till golden brown.
- Now add the tomatoes, 1 tsp of turmeric powder and fry till it is mushy.
- Add the chilli powder, coriander powder and cumin powder. Saute them till they ooze out some oil on sides. Then add the spinach, lime juice, sugar and mix well for few seconds. (lime juice helps in absorption of iron from spinach).
- Add the cooked lamb with ¾ cup of water (use the broth from the cooked lamb). Mix well and let all the mixture get cooked together till they leave some oil on top and let the water evaporate. Do not cover it (Spinach will lose its color). Check salt at this stage and add it if needed.
- Finally garnish with coriander leaves and serve with hot rice.