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Indian-Spiced Lamb Neck Stew with Lentils, Spinach, and Basmati Rice
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups

Ingredients
  

  • 2 pounds lamb neck pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • 1 cup brown lentils, rinsed
  • 6 cups water
  • 1 teaspoon salt
  • 4 cups fresh spinach leaves
  • 1 1/2 cups basmati rice, cooked according to package directions
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the lamb neck pieces and brown them on all sides, about 8 minutes total. Remove the lamb and set it aside.
  • Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook for 1 minute more.
  • Add the cumin, coriander, turmeric, garam masala, and chili powder. Stir for 30 seconds until fragrant.
  • Return the lamb neck to the pot. Add the lentils, water, and salt. Bring to a boil, then reduce to a low simmer. Cover and cook for 2 hours, stirring now and then, until the lamb is very tender and the broth has deepened in flavor.
  • Stir in the spinach and cook just until it wilts, about 3 minutes. Remove from heat.
  • Spoon the stew over bowls of cooked basmati rice and top with chopped cilantro.

Notes

If the broth thickens too much while simmering, add a splash of water to loosen it. Leftovers taste even better reheated the next day, as the spices settle. Skip the spinach if you prefer a thicker texture, or stir it in right before serving so it stays bright green.
Course: Main Course
Cuisine: Indian
Equipment: Large pot, Wooden spoon, Measuring cups