How to make Braised Lamb With Spinach And Leeks - Juicy lamb heaped with leafy greens in a simple subtle sauce served with hot steaming rice.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Lamb (लैम्ब), Spinach (पालक)

Cuisine : Fusion

Course : Main Course Mutton

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Braised Lamb With Spinach And Leeks Recipe Card

Braised Lamb With Spinach And Leeks

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Braised Lamb With Spinach And Leeks checkout Keema Hara Dhania Pudina, Keema Kaleji, Rack Of Lamb With Apple Sauce, Nalli Nihari . You can also find more Main Course Mutton recipes like Salt And Pepper Crispy Lamb, Lamb Potjie, Malvani Masala, Keema Methi.

Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Braised Lamb With Spinach And Leeks Recipe

  • Lamb cut into ½ inch thick slices 400 grams

  • Spinach stems removed 20

  • Leek, sliced 1 medium

  • Olive oil 3 tablespoons

  • Potatoes, cut into cubes 2 large

  • Salt to taste

  • Black peppercorns crushed 15-20

  • Lemon juice 1 tablespoon

  • Garlic crushed 2 cloves

  • For marinade

  • Light soy sauce 2 tablespoons

  • Fish sauce 2 tablespoons

  • Salt 1 teaspoon

  • Black peppercorns crushed 15-20

  • Brown sugar 1 tablespoon

  • Fresh coriander leaves chopped 1/2 cup

  • Lemon juice 2 tablespoons


Step 1

Heat one tablespoon olive oil in a non stick pan. Add the potatoes, salt and black peppercorns.

Step 2

Mix well, cover and cook till the potatoes are red and crisp. Remove from heat and add one tablespoon lemon juice. To make the marinade, mix soy sauce, fish sauce, salt, black peppercorns, brown sugar, coriander leaves and lemon juice in a bowl.

Step 3

Add the lamb slices, mix and set aside for an hour. Heat one tablespoon olive oil in a deep non stick pan. Add the lamb slices and stir-fry for two to three minutes.

Step 4

Add garlic and mix well. Cover and cook on high heat for two minutes and then on low heat till the lamb is cooked. Heat the remaining olive oil in another non-stick pan.

Step 5

Add the spinach leaves, salt and leek and stir-fry for two to three minutes. Transfer the spinach and leek onto a serving dish.

Step 6

Place the lamb slices on them arrange the cooked potatoes on all sides. Serve hot.