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Braised Lamb With Spinach And Leeks

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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.

Preparation Time : 51-60 minutes

Cooking time : 26-30 minutes

Servings : 4

Braised Lamb With Spinach And Leeks

Main Ingredients

Boneless lamb,, Spinach leaves (palak),

Cuisine

American

Course

Main Course-Mutton

Level Of Cooking

Medium

Calories

399

Carbohydrates

24.3

Protein

19.5

Fat

32

Fibers

0.9

Ingredients

  • Boneless lamb, cut into ½ inch thick slices
    400 grams
  • Spinach leaves (palak), 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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