December 11, 2010

Spinach pepper lamb


What I used: 
2lb/1kg lamb cut up to 2 inch serving
½ cup onion diced
1 cup green colored pepper diced into large chunks
1 cup orange/yellow/red colored pepper diced into large chunks
2 tsp ginger garlic paste
3tsp olive oil
Salt to taste
To grind
10-12 green hot chilies
1 tsp pepper seeds
2 cups fresh spinach leaves
½ cup of coconut milk
Whole garam masala (4 cloves, ½ inch cinnamon, 1 bay leaf, 1/2tsp fennel seeds, 2 cardamoms)
1tsp cilantro seed powder

If the lamb seems too hard, pound it down, or cook it in a pressure cooker for 10-15 minutes. Set aside. In a thick bottom skillet, on medium heat, add the fresh spinach and green chilies. Cook for just a minute until the spinach withers and softens. Let cool. Add the remaining grinding ingredients and make it to a fine paste.

Add 2 tsp olive oil in the same empty skillet; turn it on medium-high. When it begins to shimmer, add the chopped onions and green pepper. Fry for a few minutes. Add ginger garlic paste and cook until it is the onions are soft. Add the spinach paste, orange or other colored pepper and raw/cooked lamb. Add salt to taste and cook on medium for 15 minutes or more, covered, until the lamb cooks completely. 

Tip: If you want a runny curry for rice, add in extra coconut milk. This is a thick curry. It is complimented with flavored or plain rice. It tastes good with chapathis too!