Kashmir Lamb With Spinach Recipe

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Kashmir Lamb With Spinach
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  1. Heat the oil in a pan and over medium heat brown the lamb in batches.
  2. Add the onions, garlic and ginger and cook, stirring often, for 3 minutes.
  3. Add the spices (not bay leaves) and cook, stirring, for 1- 2 minutes until spices are fragrant.
  4. Return the lamb and any juices to the pan.
  5. Add the stock and bay leaves.
  6. Bring to the boil and then reduce heat, stir well, cover and simmer for 35 minutes.
  7. Add the cream, stir, cover and cook a further 20 minutes.
  8. Add the spinach and cook until the spinach has softened.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 475.37 Kcal (1990 kJ)
Calories from fat 295.52 Kcal
% Daily Value*
Total Fat 32.84g 51%
Cholesterol 91.76mg 31%
Sodium 185.97mg 8%
Potassium 566.88mg 12%
Total Carbs 18.53g 6%
Sugars 3.3g 13%
Dietary Fiber 1.36g 5%
Protein 25.53g 51%
Vitamin C 7mg 12%
Iron 4.1mg 23%
Calcium 70.4mg 7%
Amount Per 100 g
Calories 137.86 Kcal (577 kJ)
Calories from fat 85.7 Kcal
% Daily Value*
Total Fat 9.52g 51%
Cholesterol 26.61mg 31%
Sodium 53.93mg 8%
Potassium 164.4mg 12%
Total Carbs 5.37g 6%
Sugars 0.96g 13%
Dietary Fiber 0.39g 5%
Protein 7.4g 51%
Vitamin C 2mg 12%
Iron 1.2mg 23%
Calcium 20.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12
  • 13

Good Points

  • saturated fat free,
  • low sodium

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