Lamb with spinach from Madhur Jaffrey's Quick & Easy Indian Cooking by Madhur Jaffrey

  • spinach
  • bay leaves
  • ground cardamom
  • ground cayenne pepper
  • ground cinnamon
  • whole cloves
  • ground coriander
  • ground cumin
  • garlic
  • fresh ginger
  • onions
  • garam masala
  • stewing lamb

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on July 15, 2012

    This was very fragrant, it tasted really "Indian", and it was easy to make. I have made this both with little meatballs of ground lamb and with stewing meat. Both worked out fine. The meatballs needed about half an hour in a regular saucepan, the stewing meat I let stew over two hours. I was a bit afraid that the long stewing time would be bad for the spinach, but it was fine. I didn't like finding a cardamon pod in my food every few bites, so I have used ground cardamom after the first time. The other whole spices didn't bother me.

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