Kashmiri Lamb Curry

1. 1

   Mix yogurt, saffron and almonds in large bowl. Add lamb and toss to coat. Cover with plastic wrap. Refrigerate for at least 2 hours or preferably overnight.

2. 2

   Heat ghee in a large saucepan on medium-high heat. Cook onions for 5 mins, or until soft. Add lamb and rogan josh sauce; bring to a boil. Reduce heat to low and simmer, covered, for 1 1/2 hours, or until tender.

3. 3

   When lamb is almost done, cook spinach in saucepan with a little water, until wilted. Drain and chop finely. Add spinach and lemon juice to lamb. Cook for 5 mins. Serve with steamed rice and naan bread.

* Per serving · 4 servings · Values may vary.