Lamb & Spinach, Indian-Style
By: Batya
Published: Monday, June 6, 2011 - 8:14pm

Ingredients




1 pound Lean lamb (leg or steaks)
2 teaspoons ground ginger
1 pound Fresh spinach
1/2 teaspoon chili powder
2 teaspoons virgin olive oil
3 tablespoons plain low fat yogurt
1 onion, sliced
1/8 teaspoon dried leaf thyme
1 teaspoon ground tumeric
1 teaspoon prepared mustard
2 teaspoons ground coriander
1/8 teaspoon ground cardamom

Preparation

1 Trim any fat from lamb and cut into 1-inch cubes. 2 Cut spinach into ¼-inch strips. 3 In large, non-stick skillet, heat oil and sauté onion until softened. 4 Add lamb, tumeric, coriander, ginger, chili and cardamom. Stir and simmer 10 minutes until meat is browned. 5 Stir in spinach and remaining ingredients.  Cover and simmer 15 minutes, stirring occasionally. 6 Add water if needed and simmer 15 minutes more, until meat is tender.

About


Serve with spiced rice pilaf and a green salad.