4 Serves
90 Mins
Wash and chop the spinach, tomato, onion, and garlic; cut the lamb into bite-sized pieces.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
54 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
122 mg / 1,250 mgPotassium
286 mg / 4,700 mgSodium
617 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat the olive oil in a heavy saucepan and brown the lamb briefly.
Add the onion and garlic and cook until softened, then stir in the tomato and spinach.
Add a little water, cover, and simmer until the lamb is tender and the greens are soft.
Season with salt and pepper, then serve the qorma hot with its cooking juices.
16
g25
g32
g
Polish