Lamb With Spinach No2 (palak Gosht)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 700 g lamb (we used tiny loin chops)
• 5 cm fresh gingerroot (5cmx2xm)
• 2 cloves garlic
• 2 green chilies (i used seeds and all)
• 1/2 cup natural yoghurt
• 1/2 teaspoon cumin powder
• 3 tablespoons oil
• 1/2 teaspoon cinnamon
• 1 teaspoon cardamom powder
• 1/4 teaspoon clove
• 225 g onions, chopped
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder, extra
• 1/2 teaspoon hot red chili powder
• 2 medium tomatoes, chopped
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1 (250 g) box chopped spinach, defrosted and drained
• 1 pinch nutmeg, to sprinkle
• 1 1/2 tablespoons butter (optional)

Recipe

• 1 remove the lamb from the bones, reserving the bones.
• 2 puree the ginger, garlic and green chil1 in a blender.
• 3 whisk the yoghurt and add this to the puree, together with the first 1/2 teaspoon of cumin.
• 4 add the lamb meat to this mix and marinate for at least 1 hour, longer if possible.
• 5 heat the oil in a cooking pot with the cinnamon, cardamon and cloves.
• 6 when the oil is hot, add the onions and fry for 15 minutes over a low to moderate heat.
• 7 add the coriander powder and saute for 2 minutes, stirring continuously.
• 8 add the extra cumin and chili powder and after 10 seconds, add a little water.
• 9 cook for another minute or two.
• 10 add the meat, marinade and reserved bones, stir well and cook over a moderate heat for 10 minutes, until the yoghurt is absorbed.
• 11 saute the meat for a further 3 minutes, then add the tomatoes and tomato paste and cook for a couple of minutes.
• 12 add 1 1/4 cups of water and the salt.
• 13 turn the heat to low, cover with a lid and leave to simmer.
• 14 when the meat is almost done, add the spinach, mix well and taste for salt.
• 15 cook for 5 minutes unclovered.
• 16 when ready to serve, discard the bones, sprinkle with the nutmeg and add the knob of butter if liked.