Monday, 9 September 2013

Lamb in a spinach and mint sauce with saffron rice and turmeric roasted cauliflower

I came across to this recipe on a BA flight to London last week and even thought I'm not a big fan of lamb I really did enjoy the meal so this is as close as I got.

For the lamb :

  • 350 gr extra lean diced lamb 
  • 250 gr frozen chopped spinach 
  • 1 tin of chopped tomatoes with peppers and chilly 
  • 2 cups of chicken stock 
  • 3 tbsp olive oil
  • 1 small red onion chopped
  • 4 cloves of garlic crushed 
  • 4 cloves
  • 2 cardamon pods
  • 1 tsp coriander seeds
  • 1 tsp of turmeric 
  • 2 tsp garam masala
  • 2 tsp dried mint or if you can find some mint sauce without sugar 
  • salt and pepper to taste 
In a pan heat a tsp of olive oil and seal the lamb . While doing that in another sauce pan heat the rest of the oil and add the onion to which you add the crushed garlic and the cloves, cardamon and coriander seeds ( I crushed them in a mortar before hand ).

When the onion is translucent add the tin of tomatoes, the lamb and the turmeric. Stir and bring to boil. Add the spinach and the chicken stock and leave to cook on low heat for about an hour.

When the time is up add the dried mint, garam  masala and season with salt and pepper and cook for another 10 minutes.

For the cauliflower:

I already did this recipe before and you can find it here this time I used turmeric, onion powder, garlic powder, salt and pepper as spices.

For the rice :

  • 1 cup basmati rice
  • 2 cups chicken stock 
  • 1 pinch of saffron 
  • 1 tsp olive oil
  • salt and pepper to taste
In a mortar crush the saffron into a powdery consistency and add 2 tbsp hot water and set aside.

Wash the rice add it to the pan with all the ingredients and bring to boil. Cover it up and leave to cook of low heat for about 20 min ( until there is no liquid left) . When is ready fluff it and serve with the lamb sauce and the cauliflower .

Enjoy xx

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