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Elizabeth's Kitchen Diary - Lamb & Spinach Karahi Gosht Elizabeth's Kitchen Diary - Lamb & Spinach Karahi Gosht

Elizabeth's Kitchen Diary - Lamb & Spinach Karahi Gosht

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Do one, beef. This uber-easy Lamb Chilli con Carne by Elizabeth's Kitchen Diary is here to revolutionise your midweek meals with lamb lending a delicious earthy flavour to this classic recipe! Serve with rice, soured cream and slices of creamy avocado. 

Preparation: 10 mins 
Cooking: 60 mins
  • 100 ml sunflower oil
  • 3 large brown onions (2 x finely sliced, 1 coarsely chopped)
  • 1 bulb garlic, minced
  • 2 inches fresh ginger root. minced 
  • 1.5 tbsp cumin seeds
  • 1.5 tbsp salt
  • 2 kg bone-in lamb shoulder, cubed
  • 2 tbsp coriander seeds
  • 1 tbsp ground turmeric
  • 1 tbsp chilli powder
  • 8-10 whole cloves
  • 8-10 cardamom pods
  • 2-3 cinnamon sticks
  • 1/4 tbsp garam masala 
  • 200 ml water
  • 2 green peppers
  • 500 grams spinach leaves
  • fresh coriander leaves, to garnish
  • Heat sunflower oil in a large, heavy-based pan or a karahi if you have one. Toast the cumin seeds in the hot oil for 10-20 seconds.
  • Add 2 thinly sliced onions, the garlic, ginger and salt. Saute until the onion begins to soften.
  • Add the bone-in lamb shoulder and brown all over.
  • Add the remaining spices, stir well to coat and pop the lid on the pan. Cook over medium heat for 10 minutes.
  • Add a little water, and cook for a further 10 minutes.
  • Add the remaining onion, coarsely chopped, the diced peppers and the spinach. Cook for a further 10-20 minutes.

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