Spiced Lamb Stir-Fry with Spinach


  • 3T vegetable oil
  • 1.25lbs boneless lamb
  • 1 onion
  • 1.5t minced garlic
  • 0.5 inch minced ginger
  • 6 peppercorns
  • 4 cloves
  • 1 bay leaf
  • 1t cumin
  • 1t coriander
  • 3 cardamom pods
  • 1/8t cayenne
  • 2/3c water
  • 2 chopped tomatoes
  • 1t salt
  • 14oz spinach
  • 1t garam masala


  1. Cube the lamb and cook it (in batches, as needed) in a hot wok with 2 T oil. Try to evenly brown the cubes, then set aside.
  2. Add 1 T oil and stir fry the onion, garlic, and ginger for 2-3 minutes.
  3. Add spices (perppercorns, cloves, bay leaf, cumin, coriander, crushed cardamom pods, garam masala, and cayenne) and stir fry for 30 - 45 seconds.
  4. Return lamb to this mix. Add tomatoes, water, and salt.
  5. Bring to a boil, then simmer over very low heat for 1 hour (stirring occasionally).
  6. Once lamb is cooked and tender, increase the heat and gradually add the spinach. Cook until spinach wilts and most liquid has evaporated. Stir in the garam masala.
  7. Serve over rice -- or with naan -- and enjoy!
  8. Mix cinnamon and nutmeg into warm honey (or syrup). Drizzle over oatmeal/nut mixture and coat evenly.
  9. Bake (on a sheet in a thin layer) at 300F for 20-35 minutes, stirring perhaps once.
  10. Add dried fruit and sugar, and allow to cool completely before transferring to storage container / stomach.


One of the meals that started the Quest off, this spiced lamb stir-fry is both nutritious and delicious – quite the combo!

Adapted or sourced from:
  • Wok & Stir Fry cookbook, Doeser