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October 22, 2014 / Apley Estate - Hamiltons

Apley Walled Garden spinach & lamb recipe

Spinach imageWherever I go, I pick up recipes for new ideas – this being the latest, which is a great way to enjoy Apley Walled Gardens spinach.

Moghlai lamb with spinach

Ingredients

560g boneless lamb shoulder, cubed

4 teaspoons ginger, peeled & grated

7 cloves garlic, peeled & crushed

2 tablespoons ground coriander

5 tablespoons corn or peanut oil

140g onions, sliced into rings

1/2 teaspoon turmeric

1 teaspoon cayenne pepper

1 teaspoon salt

4 tablespoons plain yoghurt

450g spinach, cut into strips

Method

Put the meat into a bowl & add the ginger, garlic & coriander. Mix & leave for 30 mins

Gently heat the oil into a wide, lidded pan. Add onions & fry until crisp.

Remove onions & add meat with its marinade

Add turmeric, cayenne pepper & salt, then stir for 1 min

Cover & cook for 10 mins

Remove the lid & add 1 tablespoon of yoghurt, stirring until it’s all absorbed. Add the rest of the yoghurt in the same way.

Stir in the spinach until it’s wilted

Chop the fried onions & add to the meat

Cover the pan & cook on a low heat for 50 mins until meat is tender, stirring occasionally. Add water if the liquid reduces too much.

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