Lamb with spinach in Punjabi style
2 servings
90 minutes
Lamb with spinach Punjabi style is a luxurious dish of Indian cuisine infused with the aromas of spices and rich flavors. Its roots trace back to Punjab—a region known for its love of meat dishes and skillful spice combinations. Tender lamb slow-cooked with onions and turmeric takes on a rich golden hue, while spinach with ginger, cumin, and yogurt creates a velvety texture with a sweet-spicy aftertaste. Mustard seeds add piquancy, and red pepper gives a slight heat. The result is a thick, almost creamy mixture that pairs perfectly with fluffy rice. This dish is a harmony of spices, textures, and flavors that can warm and satisfy, especially on cool evenings.
1
Finely chopped onion is sautéed in hot vegetable oil, turmeric is added, and it is simmered on low heat for 3-4 minutes.
- Onion: 50 g
- Vegetable oil: 20 ml
- Turmeric: to taste
2
They put in the meat, add a little water, and stew it covered for 1 hour.
- Lamb: 150 g
3
Then add finely chopped fresh spinach, ginger, cumin, mustard seeds, yogurt, red ground pepper, salt, mix everything well, and simmer covered for another 15-20 minutes, shaking the pot occasionally and adding water as needed.
- Spinach: 200 g
- Ground ginger: to taste
- Caraway: to taste
- Mustard seeds: to taste
- Plain (natural) yoghurt: 15 g
- Ground red pepper: to taste
- Salt: to taste
4
The dish should be thick and porridge-like.
5
Fluffy rice is served with the lamb.
