Directions
- 1Add 50 ml of oil to a pan.
- 2Add 2 chopped onions to the pan.
- 3Cook the onions for 4-5 minutes on medium heat until golden brown.
- 4Add 1 tsp of cumin seeds to the pan.
- 5Add 4 chopped garlic cloves to the pan.
- 6Add 2 green chillies to the pan.
- 7Cook for 2-3 minutes while stirring.
- 8Add 2 chopped tomatoes to the pan.
- 9Cook for 3-4 minutes, stirring until the tomatoes soften and a sauce forms.
- 10Add 500g of lamb to the pan.
- 11Cover the pan with a lid and cook for 15 minutes.
- 12Add 1 tsp of chili powder to the pan.
- 13Add 1 tsp of turmeric powder to the pan.
- 14Add 1 tsp of salt to the pan.
- 15Add 1 tsp of coriander powder to the pan.
- 16Cook the spices for 4-5 minutes, stirring well.
- 17Add 500g of spinach (palak) to the pan.
- 18Cover the pan with a lid and cook for 5 minutes until the water is released.
- 19Stir the spinach and lamb together until well combined.
- 20Cover the pan with a lid and cook for another 20 minutes.
- 21Add 1 tsp of dried fenugreek (methi) to the pan.
- 22Stir the fenugreek into the curry.
Ingredients
- 50 ml Oil
- 2 Onions
- 1 tsp Cumin Seeds (Jeera)
- 4 Garlic Cloves
- 2 Green Chillies
- 2 Tomatoes
- 500 g Lamb
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Salt
- 1 tsp Coriander Powder
- 500 g Spinach (Palak)
- 1 tsp Dried Fenugreek (Methi)
Equipment
PanLidWooden spoon
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