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Punjab spinach lamb
1 serving
Heat vegetable oil, fry finely chopped onions, add turmeric, reduce the heat to low and simmer for 3-4 minutes. Put the lamb, top up with some water and simmer for 1 hour. Add finely chopped fresh spinach, ginger, cumin, mustard grains, yogurt, red ground pepper, salt, mix, cover and simmer for 15-20 minutes. Shake the pan periodically, if necessary - top up the water. Feed crumbly rice to the garnish.
Heat vegetable oil, fry finely chopped onions, add turmeric, reduce the heat to low and simmer for 3-4 minutes. Put the lamb, top up with some water and simmer for 1 hour. Add finely chopped fresh spinach, ginger, cumin, mustard grains, yogurt, red ground pepper, salt, mix, cover and simmer for 15-20 minutes. Shake the pan periodically, if necessary - top up the water. Feed crumbly rice to the garnish.
lamb - 150 g, spinach - 200 g, yogurt - 15 g, vegetable oil - 20 g, onions - 50 g, turmeric - 1 g, coriander - 2 g, ginger root - 2 g, red pepper - 1 g, cumin - 0.5 g, mustard - 2 g, salt to taste
