3.9/5 rating (72 votes)

Lamb with Spinach

Palak Walee Lamb

  • Heat Medium
  • Serves 4
  • Prep 20 mins
  • Cook 1 hr

Tender lamb delicately spiced with coriander seeds in a creamy yoghurt sauce cooked with fresh spinach

Hari says

Although I love deep, dark, rich lamb dishes this one is much lighter in flavour but the depth is still there. A delicious way to get some greens into your diet which not only tastes great but looks amazing too. 

Make sure you very gently let the yoghurt absorb into the dish as the last think you want is for this to split the sauce. Make sure you use full fat yoghurt for this but if you are on a health kick then it's fine to leave it out completely.

  • Ingredients
  • Method
  • 900g lamb leg, trimmed and cubed

Marinade

  • 6 cloves of garlic
  • 3-4cm ginger, roughly chopped
  • 2 tbsp coriander seeds, crushed
  • ½ tsp salt

Masala

  • 3 tbsp oil
  • 2 large onions, sliced into rings
  • salt to taste
  • 1 tsp turmeric
  • 1 red chilli, chopped
  • 1 tsp chilli powder (optional)
  • 4 tbsp yoghurt
  • 300g fresh spinach, washed and thinly sliced

Method

  1. Put the coriander seeds into the pestle and mortar and crush.
  2. Add the ginger, garlic and salt then crush everything to a paste.
  3. In a bowl add the paste to the meat and leave for 20-30 minutes.
  4. Heat oil and add the onions and begin to cook until golden brown. Remove one-third and set on kitchen roll for later.
  5. To the remaining onions add the marinated meat and stir in the turmeric, salt, chopped chilli and chilli. Turn the heat up and fry for 2-3 minutes.
  6. Reduce the heat to the lowest setting and place the lid on the pan and cook for 15 minutes stirring occasionally.
  7. Into the meat stir in one tablespoon of the yoghurt until it has all been absorbed then repeat with the remaining yoghurt one spoonful at a time.
  8. Add the spinach (retaining a little for the garnish) and stir, cover the pan and leave to cook for 40 minutes. Stir occasionally and cook until the lamb is delicious and tender. The sauce should be thick and creamy with the spinach entwined and clinging to the meat.
  9. Chop up the browned onions and a little fresh spinach to sprinkle on top and serve.

Nutritional information

Typical values* per Serving
Calories121
Fat (g)7.0
of which saturates (g)2.3
Carbohydrates (g)1.8
of which sugars (g)1.4
Fibre (g)0.6
Protein (g)13
Salt (mg)0.60
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (5)

  • Aisha

    28 July 2017 at 09:27 |
    I'm sorry but shall I fry cumin,chillies,garlic and tomatoes with spinach in separate pan and just stir in the meat at the very end? The tinned spinach doesn't need cooking with meat for 40min as fresh spinach in the recepie? Thank you!

    reply

    • Hari Ghotra

      30 July 2017 at 20:03 |
      Hi Aisha Sorry - I mixed up the recipes. With this one you can just add the tinned spinach as the end and heat through. I got confused I though you were asking about just making saag. Is that ok? Hari

      reply

  • Aisha

    27 July 2017 at 10:51 |
    Hi Hari, how to follow your recipe using tinned spinach puree? Thank you

    reply

    • Hari Ghotra

      28 July 2017 at 07:49 |
      Hi Aisha Go from step 8 but I would also fry some cumin seeds, garlic, green chilles with the tomatoes. Once cooked down ass the tinned saag with some methi and heat through and serve. Hope this helps. Hari

      reply

  • Roy Caig

    19 December 2015 at 18:58 |
    Excellent dish. So simple but full of flavour. I did cook the lamb longer than the recipe so it was really tender.

    reply

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