Lamb & Spinach, Indian-Style

Ingredients

1 pound Lean lamb (leg or steaks)

1/2 teaspoon chili powder

1 onion, sliced

1 teaspoon ground tumeric

1/8 teaspoon ground cardamom

Trim any fat from lamb and cut into 1-inch cubes.

Cut spinach into ¼-inch strips.

In large, non-stick skillet, heat oil and sauté onion until softened.

Add lamb, tumeric, coriander, ginger, chili and cardamom. Stir and simmer 10 minutes until meat is browned.

Stir in spinach and remaining ingredients. Cover and simmer 15 minutes, stirring occasionally.

Add water if needed and simmer 15 minutes more, until meat is tender.

Serve with spiced rice pilaf and a green salad.

Monday, June 6, 2011 - 8:14pm

Batya