Abdul Yaseen Desi Spiced Lamb with Keema Spinach Masala
- Prep time 30Min
- Cook time 40Min
- Technique Sear
- Meat Lamb
- Cut Rack
- Serves 10
A modern British-Indian dish featuring seared lamb cutlets on a bed of spicy lamb mince and spinach, best enjoyed with garlic naan.
Ingredients
- 10 lamb cutlets (French trimmed)
- 1tsp ginger paste
- 1tsp garlic paste
- 1tsp salt
- 1tsp chilli powder
- Juice of half a lemon
- 1tbsp oil
- 1½tbsp yogurt
- 1/2tsp turmeric powder
- ½tsp ground garam masala
For the keema spinach masala:
- 2tbsp cooking oil
- 2 cloves
- ½ tsp cumin
- 2 chopped cloves of garlic
- 1 large onion, finely chopped
- 3 chopped tomatoes
- 1tsp chili powder
- 1/4tsp turmeric powder
- 250g lamb mince
- 1tsp salt
- 100g shredded spinach leaves
- ½ inch of ginger, finely chopped
- ¼tsp ground garam masala
Garlic naan for serving
Method
- Marinate the trimmed lamb with the ginger paste, garlic paste, salt, lemon juice and chilli powder and leave aside for 15 minutes
- Now mix in the oil, yoghurt, turmeric and ground garam masala and leave for another 20 minutes before cooking
- Sear the lamb in a hot pan with oil on all sides and finish in the oven with the yogurt marinade applied after searing and leave it aside in a warm place for 3 minutes
- For the keema spinach masala
- Heat the oil in a pan, add the cumin and cloves when they crackle, add the garlic and cook till golden, then add the onion and sauté till golden brown
- Now add the tomatoes and chilli powder and cook till the tomatoes dry up. Add the mince and sauté and until it is browned. Now fold in the shredded spinach leaves and cook till the spinach wrinkles and you get a nice juicy masala mince with spinach
- Add the garam masala and the ginger and mix well
- Serve on a bed of masala spinach with garlic naan
