This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle". DH and I love Indian food but have never cooked it ourselves. It sounded simple enough for someone who has never tried their hand in it--and not to mention delicious. The recipe calls for lamb, but I might also try using chicken dark meat. I have not cooked this yet.

Ingredients

2 serv.

water↗1⁄4 cup
onion, sliced↗1 cup
garlic cloves, crushed↗2
lamb, cut from leg into 1-inch cubes↗1⁄2 lb
large tomatoes, cut into 1-inch cubes↗1
spinach, washed ready-to-eat↗5 ounces
cumin, ground↗1 teaspoon
coriander, ground1 teaspoon
cayenne pepper↗1⁄8 teaspoon
cardamom, ground↗1 teaspoon
butter↗2 teaspoons
salt (or to taste)↗1⁄4 teaspoon
black pepper (or to taste)↗1⁄4 teaspoon

Step-by-step instructions

1
Heat water and onion in a medium nonstick skillet over medium-high heat. Sauté onions for five minutes.
2
Add garlic and sauté for another minute. Add another tablespoon of water if the skillet becomes too dry.
3
Add meat and brown on all sides for about one minute.
4
Add tomato, spinach and spices. Cover and cook for five minutes.
5
Remove lid. Cook for another five minutes, uncovered.
6
Stir in butter until melted and salt and pepper to taste.
7
Serve over rice.

Source: food.com

Original recipe ↗

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