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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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 Aattu Kari Podimas Mutton Curry Railway Mutton Curry Badami Gosht
Braised Lamb With Spinach And Leeks Recipe Card
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.
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
Method
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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
