Lamb With Spinach No2 (Palak Gosht)

1. 1

   Remove the lamb from the bones, reserving the bones.

2. 2

   Puree the ginger, garlic and green chil1 in a blender.

3. 3

   Whisk the yoghurt and add this to the puree, together with the first 1/2 teaspoon of cumin.

4. 4

   Add the lamb meat to this mix and marinate for at least 1 hour, longer if possible.

5. 5

   Heat the oil in a cooking pot with the cinnamon, cardamon and cloves.

6. 6

   When the oil is hot, add the onions and fry for 15 minutes over a low to moderate heat.

7. 7

   Add the coriander powder and saute for 2 minutes, stirring continuously.

8. 8

   Add the extra cumin and chili powder and after 10 seconds, add a little water.

9. 9

   Cook for another minute or two.

10. 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. 11

    Saute the meat for a further 3 minutes, then add the tomatoes and tomato paste and cook for a couple of minutes.

12. 12

    Add 1 1/4 cups of water and the salt.

13. 13

    Turn the heat to low, cover with a lid and leave to simmer.

14. 14

    When the meat is almost done, add the spinach, mix well and taste for salt.

15. 15

    Cook for 5 minutes unclovered.

16. 16

    When ready to serve, discard the bones, sprinkle with the nutmeg and add the knob of butter if liked.

* Per serving · 4 servings · Values may vary.