Punjabi Lamb in Spinach and Tomatoes

Experience the rich and vibrant flavors of North India with this Punjabi Lamb in Spinach and Tomatoes recipe, a true celebration of comfort and tradition. Tender lamb cubes are simmered to perfection in a fragrant medley of earthy spices, juicy tomatoes, and a creamy spinach puree, creating a hearty and wholesome curry that’s irresistibly flavorful. This nutrient-packed dish features an enticing blend of cumin, garam masala, and fresh cilantro, delivering an authentic Punjabi aroma that will transport your taste buds. Perfectly paired with naan, roti, or fluffy basmati rice, this one-pot wonder is both nourishing and indulgent, offering a delightful balance of spice and richness. Whether you're hosting a dinner or simply craving a comforting home-cooked meal, this dish is a must-try for anyone who loves the essence of Indian cuisine.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 g Lamb (boneless, cubed)
• 250 g Fresh spinach
• 3 medium Ripe tomatoes (chopped)
• 1 large Onion (finely chopped)
• 4 large Garlic cloves (minced)
• 1 tbsp Ginger (grated)
• 2 tbsp Vegetable oil
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1.5 tsp Coriander powder
• 1 tsp Garam masala
• 1.5 tsp Salt
• 2 tbsp Plain yogurt
• 1 cup Water
• 2 tbsp Fresh cilantro (chopped, for garnish)

Directions

Step 1

Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.

Step 2

Add the cumin seeds and let them sputter for about 30 seconds until aromatic.

Step 3

Add the finely chopped onion and sauté until golden brown, about 8–10 minutes.

Step 4

Stir in the garlic and ginger. Cook for another 1–2 minutes until fragrant.

Step 5

Add the lamb cubes and cook on high heat to brown them evenly, stirring frequently, for about 5–7 minutes.

Step 6

Reduce the heat to medium and mix in the turmeric powder, red chili powder, coriander powder, and salt. Stir well to coat the lamb with the spices.

Step 7

Add the chopped tomatoes and cook for 5 minutes until they soften, stirring occasionally.

Step 8

Add the yogurt and mix thoroughly. Cook for another 2–3 minutes to combine the flavors.

Step 9

Pour in the water. Cover the pan with a lid and simmer on low heat for 35–40 minutes, or until the lamb is tender. Stir occasionally and add more water if needed.

Step 10

Meanwhile, blanch the spinach in boiling water for 2 minutes, then drain and cool. Blend into a smooth puree using a blender or food processor.

Step 11

Once the lamb is tender, stir the spinach puree into the curry and cook uncovered for another 5–7 minutes to combine the flavors.

Step 12

Sprinkle garam masala on top and adjust seasoning with additional salt, if needed.

Step 13

Garnish with chopped fresh cilantro and serve hot with naan, roti, or steamed basmati rice.

Nutrition Facts

Serving size	(1614.8g)

Amount per serving	% Daily Value*
Calories	1751.8

Total Fat 129.5g	0%
Saturated Fat 49.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 376.8mg	0%
Sodium 4153.1mg	0%
Total Carbohydrate 53.3g	0%
Dietary Fiber 17.4g	0%
Total Sugars 18.5g
Protein 100.4g	0%

Vitamin D 14.4IU	0%
Calcium 527.6mg	0%
Iron 23.5mg	0%
Potassium 2749.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 22.6%

Carbs: 12.0%