Kashmir Lamb with Spinach
Experience the rich, aromatic flavors of Kashmir with this hearty Lamb with Spinach recipe! Tender chunks of lamb shoulder are slow-cooked to perfection in a medley of Kashmiri spices, including cumin, coriander, and the vibrant red chili powder that gives the dish its signature warmth. Fresh spinach is added towards the end, blending beautifully with the velvety sauce made from tomatoes, yogurt, and a hint of garam masala. Enhanced with fragrant cardamom, bay leaves, and cinnamon, this dish delivers a comforting, spice-infused taste of Indian cuisine. Perfectly paired with steamed basmati rice or soft naan, this recipe is ideal for family dinners or special occasions where bold, authentic flavors take center stage.
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Recipe Information
Ingredients
- 600 grams lamb shoulder, diced into 1.5-inch cubes
- 300 grams fresh spinach, washed and roughly chopped
- 3 tablespoons cooking oil (preferably mustard oil or neutral oil)
- 2 medium onion, finely sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 medium tomatoes, finely chopped
- 150 grams yogurt, whisked
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 0.5 teaspoons ground turmeric
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- 1 piece cinnamon stick
- 3 pods green cardamom pods, lightly crushed
- 2 leaves bay leaves
- 250 milliliters water or lamb stock
- 1 teaspoon salt, to taste
- 2 tablespoons fresh cilantro (coriander leaves), chopped, for garnish
Instructions
Heat the cooking oil in a large heavy-bottomed pot or pan over medium heat. Once hot, add the cinnamon stick, cardamom pods, and bay leaves. Sauté for 1 minute until aromatic.
Add the sliced onions to the pot and cook, stirring occasionally, until golden brown, about 10-12 minutes.
Stir in the minced garlic and grated ginger. Cook for 2 minutes until fragrant.
Add the diced lamb to the pot. Sear the lamb on all sides until browned, about 5-7 minutes.
Mix in the ground cumin, coriander, turmeric, and Kashmiri chili powder. Stir well to coat the lamb evenly with spices.
Add the chopped tomatoes and salt. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and form a thick base.
Lower the heat and stir in the whisked yogurt gradually to avoid curdling. Mix well and simmer for 3-5 minutes.
Pour in the water or lamb stock. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pot and cook for 45-50 minutes, stirring occasionally, until the lamb is tender.
Add the chopped spinach to the pot. Stir well and cook uncovered for 10-12 minutes until the spinach is wilted and well incorporated.
Sprinkle in the garam masala and adjust salt to taste. Stir and cook for another 2 minutes.
Garnish with fresh cilantro before serving. Serve hot with steamed basmati rice or naan.
Nutrition Facts
Calories |
2539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.8 g | 245% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 3035 mg | 132% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 31.1 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 5058 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
