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November 16, 2014 / Apley Estate - Hamiltons

Apley Spinach recipe

2014-11-27, Spinach 1Wherever I go, I pick up recipes for new ideas – this Indian one being the latest, which is a great way to use Apley Walled Gardens spinach. Whenever I get the chance, I try them out first on the family !

2014-09-19, Neil Harrison AWG photos (35) Volunteer Sarah ShepherdI love this other photo by Neil Harrison of 1 of our volunteers – especially the way she’s flinging away the weeds !

Moghlai lamb with spinach


  1. 560g boneless lamb shoulder, cubed
  2. 4 teaspoons ginger, peeled & grated
  3. 7 cloves garlic, peeled & crushed
  4. 2 tablespoons ground coriander
  5. 5 tablespoons corn or peanut oil
  6. 140g onions, sliced into rings
  7. 1/2 teaspoon turmeric
  8. 1 teaspoon cayenne pepper
  9. 1 teaspoon salt
  10. 4 tablespoons plain yoghurt
  11. 450g spinach, cut into strips


  1. Put the meat into a bowl & add the ginger, garlic & coriander. Mix & leave for 30 mins
  2. Gently heat the oil into a wide, lidded pan. Add onions & fry until crisp.
  3. Remove onions & add meat with its marinade
  4. Add turmeric, cayenne pepper & salt, then stir for 1 min
  5. Cover & cook for 10 mins
  6. Remove the lid & add 1 tablespoon of yoghurt, stirring until it’s all absorbed. Add the rest of the yoghurt in the same way.
  7. Stir in the spinach until it’s wilted
  8. Chop the fried onions & add to the meat
  9. 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.

Serve with Indian breads (roti or chapatti) & natural yoghurt

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