How to make Jeenas Lamb and Spinach Curry
This curry recipe is a huge hit with my family. My lamb and spinach curry recipe is nice and spicy with a tomato base and an array of aromatic spices.
I steam pressure cook the lamb then add the lamb meat to the curry gravy with a few spoonfuls of the lamb stock, it tastes wonderful.
Ingredients for Lamb and Spinach Curry Recipe
Boneless Shoulder Lamb
2 Onions (chunks)
2 Onions (sliced)
2 Inch Fresh Ginger
2 Garlic Cloves
3 Handfuls Fresh Spinach (washed)
3 tsp Tomato Puree + 1 Cup Water (mixed together)
2 Small Ladles Full Lamb Stock
For the Spices
1/2 tsp Turmeric
1/2 tsp Coriander Seeds
2 Dried Red Chillis
Pinch Dried Methi/Fenugreek
Pinch Dried Curry Leaves (crushed)
2 tsp Coriander Powder
Salt
1 tsp Cumin Powder
1 tsp Garam Masala
1 tsp Coriander Powder
1 tsp Cumin Powder
1/4 tsp Black Mustard Seeds
Pinch Fennel Seeds
Pinch Cumin Seeds
Pinch Saffron
Blend together the garlic, fresh ginger and 2 dried chillis into a paste, a tiny drop of water may be added to help loosen the paste.
Boneless Shoulder Lamb
2 Onions (chunks)
2 Onions (sliced)
2 Inch Fresh Ginger
2 Garlic Cloves
3 Handfuls Fresh Spinach (washed)
3 tsp Tomato Puree + 1 Cup Water (mixed together)
2 Small Ladles Full Lamb Stock
For the Spices
1/2 tsp Turmeric
1/2 tsp Coriander Seeds
2 Dried Red Chillis
Pinch Dried Methi/Fenugreek
Pinch Dried Curry Leaves (crushed)
2 tsp Coriander Powder
Salt
1 tsp Cumin Powder
1 tsp Garam Masala
1 tsp Coriander Powder
1 tsp Cumin Powder
1/4 tsp Black Mustard Seeds
Pinch Fennel Seeds
Pinch Cumin Seeds
Pinch Saffron
Blend together the garlic, fresh ginger and 2 dried chillis into a paste, a tiny drop of water may be added to help loosen the paste.
Getting Started on Jeenas Lamb and Spinach Curry Recipe
Pressure cook the lamb for 15-20 minutes. Leave to rest then take any excess fat from the lamb meat and pull into chunks.
Save the stock for later.
Fry the onion chunks in a generous amount of oil. Keep stiring.
Add turmeric and coriander seeds.
Pressure cook the lamb for 15-20 minutes. Leave to rest then take any excess fat from the lamb meat and pull into chunks.
Save the stock for later.
Fry the onion chunks in a generous amount of oil. Keep stiring.
Add turmeric and coriander seeds.
Turn down the heat and add blended chilli, garlic and ginger mixture to the curry.
Stir well.
Stir well.
Pour in the tomato puree and water mixture.
Simmer.
Simmer.
Add methi, curry leaves and coriander powder.
Simmer for 5-10 minutes.
Add salt to season.
Simmer for 5-10 minutes.
Add salt to season.
Add saffron to the curry, simmer.
Add 2 tsp coriander powder.
Add 1 tsp cumin powder.
Keep simmering and stir well.
Keep simmering and stir well.
You should have oil floating to the top of the pan.
Add 2 small ladle fulls of lamb stock from the pressure cooker.
Add 2 small ladle fulls of lamb stock from the pressure cooker.
Add 1 tsp of coriander powder.
Add 1 tsp cumin powder.
Add 1 tsp garam masala.
Simmer.
Simmer.
Add spinach leaves.
Press the spinach leaves into the curry pan using a spatula.
Press the spinach leaves into the curry pan using a spatula.
Fry sliced onions in a little pan until golden.
Add lamb pieces to the spinach curry.
Lightly fry the mustard, cumin and fennel seeds until they crackle, add straight to the pan of spinach and lamb curry along with the fried onions.
Lightly fry the mustard, cumin and fennel seeds until they crackle, add straight to the pan of spinach and lamb curry along with the fried onions.
Your lamb and spinach curry recipe is now ready to serve.
Best served with basmati rice or thick crispy bread.
Enjoy!
I hope you enjoyed ready this lamb and spinach curry recipe as much as we enjoyed eating it, why not taste some for yourself?
