Madhur Jaffrey's Quick & Easy Indian Cooking
Beef or Lamb with Spinach
Page 36
Cuisine: Indian | Course Type: Main Courses
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Recipe Reviews
Good stuff! Having not grown up with a pressure cooker, I'm always amazed how it makes such tender meat in such a short time.
As with most recipes in this book, this is pretty easy to assemble. Except for the lamb itself, the other ingredients are things I usually have on hand.
I had 800g lamb cubes, so made one and a third recipe which was close to the limit of my pressure cooker.
- Knowing that Jaffrey's recipes often use quite a bit of oil, I didn't increase the oil. This was fine.
- I think I might coarsely chop the spinach next time.
- I used the max amount of cayenne. The result was nicely tingly, but not challengingly hot.
- There was a lot of liquid to boil off. It might be a good idea to measure the water a bit short.
- With the extra meat, we served two generously and have another biggish serving in the freezer. I served, only rice as an accompaniment. The advertised 4 servings must be for a meal where this is only a part.
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