Punjabi Lamb in Spinach and Tomatoes
Experience the rich and vibrant flavors of North India with this Punjabi Lamb in Spinach and Tomatoes recipe, a true celebration of comfort and tradition. Tender lamb cubes are simmered to perfection in a fragrant medley of earthy spices, juicy tomatoes, and a creamy spinach puree, creating a hearty and wholesome curry that’s irresistibly flavorful. This nutrient-packed dish features an enticing blend of cumin, garam masala, and fresh cilantro, delivering an authentic Punjabi aroma that will transport your taste buds. Perfectly paired with naan, roti, or fluffy basmati rice, this one-pot wonder is both nourishing and indulgent, offering a delightful balance of spice and richness. Whether you're hosting a dinner or simply craving a comforting home-cooked meal, this dish is a must-try for anyone who loves the essence of Indian cuisine.
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Recipe Information
Ingredients
- 500 g Lamb (boneless, cubed)
- 250 g Fresh spinach
- 3 medium Ripe tomatoes (chopped)
- 1 large Onion (finely chopped)
- 4 large Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 2 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 1.5 tsp Coriander powder
- 1 tsp Garam masala
- 1.5 tsp Salt
- 2 tbsp Plain yogurt
- 1 cup Water
- 2 tbsp Fresh cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.
Add the cumin seeds and let them sputter for about 30 seconds until aromatic.
Add the finely chopped onion and sauté until golden brown, about 8–10 minutes.
Stir in the garlic and ginger. Cook for another 1–2 minutes until fragrant.
Add the lamb cubes and cook on high heat to brown them evenly, stirring frequently, for about 5–7 minutes.
Reduce the heat to medium and mix in the turmeric powder, red chili powder, coriander powder, and salt. Stir well to coat the lamb with the spices.
Add the chopped tomatoes and cook for 5 minutes until they soften, stirring occasionally.
Add the yogurt and mix thoroughly. Cook for another 2–3 minutes to combine the flavors.
Pour in the water. Cover the pan with a lid and simmer on low heat for 35–40 minutes, or until the lamb is tender. Stir occasionally and add more water if needed.
Meanwhile, blanch the spinach in boiling water for 2 minutes, then drain and cool. Blend into a smooth puree using a blender or food processor.
Once the lamb is tender, stir the spinach puree into the curry and cook uncovered for another 5–7 minutes to combine the flavors.
Sprinkle garam masala on top and adjust seasoning with additional salt, if needed.
Garnish with chopped fresh cilantro and serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 4153 mg | 181% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 18.5 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 528 mg | 41% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2749 mg | 58% | |
*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.
