Lamb with spinach

Ingredients for 4 servings:

• 500 g boneless lamb or mutton (leg/shoulder/faux fillet)
• 3 tbsp oil
• 1 garlic clove(s)
• 2 small onions
• ½ tsp turmeric
• 3 pinches of coriander, ground
• 1 tsp ground ginger
• 1 tsp curry
• 3 pinches of cayenne pepper
• 3 pinches of thyme
• 1 tsp salt
• 4 tbsp meat broth
• 750 g spinach, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

a dish from India

Wash the lamb and cut into approximately 2 cm cubes. Add oil to a roasting pan and heat. Add the meat cubes and brown well for 8-10 minutes. Meanwhile, peel and finely chop the garlic cloves and onion, then add them to the meat. Add the spices and meat broth and mix well. Close the pan and reduce the heat to low. Braise the meat for 45-50 minutes, adding water if necessary and stirring the meat. Meanwhile, sort, wash, dry, and roughly chop the spinach. After 45-50 minutes of braising, combine the spinach with the lamb and braise everything for another 15 minutes over medium heat. Add a little more seasoning if desired. Serve with rice, potatoes, and mashed potatoes.