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Indian Recipe : Lamb with Spinach

Serves 4
Preparation time: 1 hour
Cooking time: 45 minutes


  • 800g lamb, cut into boneless cubes
  • 1 cup green coriander, chopped
  • ½ cup mint (fresh)
  • 1 ½ cup spinach
  • 4 tsp poppy seeds
  • 1/3 tbsp cashew nuts
  • ½ cup oil
  • 8 green cardamom
  • 6 cloves
  • ½ cup onion paste
  • 2/3 tbsp ginger-garlic paste
  • ½ cup tomatoes, chopped
  • 1 tbsp yellow chili powder
  • 10 peppercorns
  • Salt to taste


  1. Wash and clean the coriander, mint and spinach. Blanch the spinach in salted boiling water for 1 ½ minute. Allow to cool.
  2. Blend together the spinach, mint and coriander. Keep aside.
  3. Soak poppy seeds and cashew nuts in hot water for 30 minutes. Blend to make a fine paste. Keep aside.
  4. Heat oil in a heavy bottomed pan. Sauté cardamoms and cloves till they crackle.
  5. Add onion paste, ginger-garlic pastes and stir-fry for 5 to 6 minutes. Add lamb cubes and stir fry till lamb is evenly coated.
  6. Add chopped tomatoes, yellow chili powder, peppercorns and salt. Stir fry for 2 minutes. Add 1 cup water, bring to a boil and simmer till water evaporates.
  7. Add poppy seeds, cashew nut paste and the blended puree. Simmer till lamb is cooked. Season to taste and remove from fire.
  8. Drizzle cream on top and serve hot, accompanied by boiled rice or any Indian bread.

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Last Modified: 11/28/11.