Lamb Cooked in A Spinich Sauce
Over a year ago
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Ingredients
- 50 ml Vegetable Oil
- 400 gms White onions chopped
- ½ Tbsp Ginger Paste
- 1 Tbsp Garlic paste
- 150 gms Tin tomatos/Fresh
- 3 tsp Red chilli powder
- 1 ½ tsp Coriander powder
- 1 ½ tsp Cumin powder
- To taste Salt
- 1 kg Lamb shoulder chops
- 80 gms White sliced onion
- 125 gms Spinich Leafs
- 75 gms Green Pepper
- 3 nos Green chilli
- 2 Tbsp Vegetable Oil
Accompaniment
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Method
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1
SAUCE 1
1. Heat oil in a sauce pan, when hot add the chopped onions and cook on a medium flame till golden brown.
2. Once they reach golden brown, add ginger and garlic paste and cook for 5 mins.
3. Now add lamb and cook for 20 mins on a medium flame ( Mark 4).
4. Add red chilli, coriander, cumin powder and sal. Continue to cook on a medium flame for 10 mins. Add tomatos, mix.
5. Reduce gas to a low flame (Mark 3) cover the pan and let the lamb simmer gently. till the oil floats on top or till the lamb is tender.
SAUCE 2
1. Heat oil in a pan. Add the slit green chillis and cook for 2 mins on a medium flame (Mark 4)
2. Follow it by adding the sliced onions and green pepper. Cook till they become soft.
3. Add the spinich leafs and cook for 7- 10 mins.
4. Transfer to a blender and blend to a fine pure.
5. Now add this sauce into the lamb, mix well and continue to simmer for 10 mins.
6. Serve with Cumin flavoured rice or Nan bread
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