Punjabi Spinach Lamb
150 g lamb
200 g spinach
15 g of yogurt
20 g of vegetable oil
1 onion
And also a pinch of turmeric, coriander, ginger, ground red pepper, caraway seeds, mustard seeds and salt.
Finely chopped onions are fried in very hot vegetable oil, turmeric is added and stewed over low heat for 3-4 minutes. They put the meat, pour a little water and stew under the lid for 1 hour. Then add finely chopped fresh spinach, ginger, caraway seeds, mustard seeds, yogurt, ground red pepper, salt, mix well and stew under the lid for another 15-20 minutes, occasionally shaking the pan and adding water as needed. The dish should be thick, mushy. Loose rice is served to the lamb.
150 g lamb
200 g spinach
15 g of yogurt
20 g of vegetable oil
1 onion
And also a pinch of turmeric, coriander, ginger, ground red pepper, caraway seeds, mustard seeds and salt.
Finely chopped onions are fried in very hot vegetable oil, turmeric is added and stewed over low heat for 3-4 minutes. They put the meat, pour a little water and stew under the lid for 1 hour. Then add finely chopped fresh spinach, ginger, caraway seeds, mustard seeds, yogurt, ground red pepper, salt, mix well and stew under the lid for another 15-20 minutes, occasionally shaking the pan and adding water as needed. The dish should be thick, mushy. Loose rice is served to the lamb.
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