8 tbsp vegetable oil
1/4 tsp black peppercorns
6 whole cloves
2 bay leaves
6 cardamom pods
2 medium onions finely chopped
6 garlic cloves chopped
1 inch cube of ginger chopped
2 lb cubed lamb
2 tsp ground cumin seeds
1 tsp coriander seeds
1/4 tsp cayenne pepper
2 tsp salt
5 tbsp plain yogurt well beaten
2 lb fresh spinach chopped
1/4 tsp garam masala
Directions
Heat the oil in a large pot over a medium-high flame.
When hot, put in the peppercorns, cloves, bay leaves, and cardamom
pods. Stir for a second. Now put in the onions, garlic and ginger.
Stir and fry until the onions develop brown specks. Now add the meat,
ground cumin, ground coriander, cayenne pepper, and 1q/2 of the
salt. Stir and fry for a minute.
Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep
doing this until all yogurt has been incorporated. The meat should
also have a slightly browned look. Add the spinach and the remaining
salt. Stir to mix. Keep stirring and cooking until the spinach wilts
completely. Cover tightly and simmer on low heat for about 1 hour or
until meat is tender. Remove the lid and add the garam masala. Turn
the heat to medium. Stir and cook another 5 minutes until most of the
water in the spinach disappears and you have a thick, green sauce.
Remove the whole spices and serve.
Servings: 6 servings
Lamb With Spinach Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat; Spinach; Vegetable
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into ancient history, at least as far as the ancient Egyptians, and maybe even further. Having said that, sadly, these old records were just basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to academics are a few tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. During Roman times around 25BC a roman called Apicius created a collection of scripts describing recipes cooked by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Romans made use of a good variety of spices, including many that are still in use today like basil, fennel and dill. As our culinary historical trip moves on a few more years there were a couple of interesting recipe books from the 1300s ; a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian food that is served today, but instead recipes for the types of meals on the menues of the rich and wealthy people of that time. In the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from Arab cuisine, such as basil and coriander. These new foods and tastes led to an increase in recipe manuscripts, the majority of which are kept safe in private collections. During the succeeding few hundred years, the upper classes competed with each other to lay on the best banquets, and because of this cooks and their recipe collections were at a premium. However, it was during the nineteenth century that fine cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookery books are in high demand, due to higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this Lamb With Spinach recipe.
