Lamb and Spinach Bhaji
- Serves:
- 4
- Preparation time:
- 10
- Cooking time:
- 15 mins
Ingredients
- 500g/1lb New Zealand Lamb neck fillet or leg meat, cut into thin strips
- 6 small cloves garlic
- 2.5cm/1in ginger, cut into matchsticks
- 1 medium onion, sliced
- 5ml/1 tsp. cumin seeds
- 5ml/1 tsp. coriander seeds
- 5ml/1tsp. caraway seeds
- 225g/8oz ripe tomatoes, quartered
- 100g/4oz cup mushrooms, quartered
- 100g/4oz fresh spinach, prepared and roughly shredded
- 5ml/1 tbsp. garam masala
Method
1. Heat a wok or large frying pan. Mix the lamb with whole, unpeeled garlic gloves, ginger, onion, cumin, coriander and caraway seeds.
2. Add this mixture to the pan and fry with no oil until the meat is sealed and starting to brown.
3. Add the tomatoes and mushrooms. Cook for another 5 minutes stirring occasionally.
4. Finally, mix in the spinach and sautée for 2 minutes until the spinach is just cooked.
5. Sprinkle the garam masala on top and serve with naan bread.
Tips and hints
- Rather than buy all the different spices use an extra 15ml/1 tbsp garam masala to cook with the lamb
- Frozen leaf spinach can be used when fresh is not available.. Thaw and drain it well before adding to the lamb.
