you are what you eat
For this delicious recipe you will need:
500g boneless lamb, fat removed and cut into chunks
1 medium onion, cut into chunks
1 cup green pepper chunks
1/2 cup sliced mushrooms
1 carrot, chopped into rounds
1/2 baby spinach, rinsed
1T canola oil
1 small green chili
2tsp coriander, ground
1tsp black peppercorns, ground
1tsp cumin seeds
1/2 t ground cloves
2 cloves crushed garlic
1tsp, ginger paste
1/2 tsp ground nutmeg
2T lemon juice
1/2 lemon rind
Handful of mint leaves
1/3 cup whole, unsalted cashew nuts
Marinate the lamb in the spices listed above, for 2 hours or more. Refrigerate until 45 minutes before your meal time.
In a large pan, heat the oil and add the onion, cooking until soft but not browned. Add the chili and meat(leave any liquid from the marinade behind) stirring well, reduce the heat and close the pot. Let the meat cook for 15 minutes or until tender.
Throw in the rest of the vegetables besides the spinach, stir until the vegetables and meat are well combined.
Add 1/2c of water to the liquid that was left behind from the marinade, add this to the meat and close the lid once more. Let the vegetables and meat summer for 10 minutes. If you know your meat will be tough, cook it before adding it to the onions in a pressure cooker.
Lastly add the baby spinach, stir until wilted, add a handful of freshly chopped mint and garnish with cashews (or almonds if you want).
Serve with a bulgar wheat salad as I have, or with lentil rice and a chopped salad on the side.