Photo: Swathi Handique
Indian Lamb & Spinach Curry
12 ingredients
openrecipes
For an easy mint pilaf to serve with the curry, steam 2 cups basmati rice, following the package instructions. Just before serving, add about 3 Tbs. minced fresh mint and fluff the mint and rice together with a pair of forks.
Estimated Nutrition (whole recipe, rough)
845
Calories
71g
Protein
52g
Fat
22g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup canola oil
- 3 yellow onions, chopped
- 4 garlic cloves, minced
- 2-inch piece fresh ginger, peeled and grated
- 2 tsp. ground cumin
- 1 1/2 tsp. cayenne pepper
- 1 1/2 tsp. ground turmeric
- 2 cups beef broth
- 3 lb. boneless leg of lamb, cut into 1-inch cubes
- 1 Tbs. salt, plus more, to taste
- 6 cups baby spinach
- 2 cups plain yogurt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes