Ingredients
- .5 kg boneless, cubed lamb
- 2 medium bunches English spinach, chopped - NOT silverbeet
- 2 medium onions, chopped
- 2 cups water
- .25 cup yogurt
- 2 tablespoons peanut oil
Marinade
- .5 cup yogurt
- 1 tablespoon grated ginger
- 3 coves chopped garlic
- 3 chopped coriander roots
- .5 teaspoon turmeric
- 1 teaspoon garam masala
Whole spices
- 2 bay leaves
- 3 cardamom pods
- 3 cloves
- 1 cinnamon stick or bark
- .5 teaspoon fenugreek seeds
- 6–8 black peppercorns
- 1 teaspoon cumin seeds
Side
- Chopped coriander leaves
- Chopped tomato
- Slivered almonds
- Chopped fresh green and red chilli (optional)
- Lime slice
Method
Combine marinade and coat lamb pieces and set aside for 30 minutes at least, but several hours or overnight if you can.Blanch spinach with water and let rest also.
In a casserole dish, dry-fry whole spices until they are fragrant (do not burn).
Add peanut oil, then chopped onion.
Sauté until soft and translucent.
Turn heat to high and add lamb and all the marinade. Use a wooden spoon to stop the mixture from burning at the bottom of the pan.
Once the colour starts to turn a rich, darker colour, add the water from the blanched spinach (I use this water to rinse the marinade bowl), bring to boil, add spinach and yogurt, and simmer, partially covered for 1 hour, or until the liquid reduces and green colour of the spinach intensifies.
Serve with side, using some of this to garnish main.
