Ingredients
5 tbsp clarified butter or oil
2 garlic cloves, finely chopped, 2 tsp
garam masala
1 tsp ground coriander, 1 tsp ground
cumin
1 lb / 450 g ground (minced) lamb Salt
and pepper
2 onions, sliced
Thumb-size piece ginger, finely chopped
1 red chili pepper, deseeded and finely
chopped
1 tsp curcuma (turmeric)
6 large potatoes, peeled and cut into
chunks
2 cups / 500 ml meat broth (stock) 1
cup/ 250 ml yogurt
2 large handfuls spinach, washed and
roughly chopped
Method
: Prep and cook time: 1 hour
- Heat 3 tbsp of the butter in a wide pan and fry the garlic, garam masala, coriander and cumin for 2 minutes.
- Add the lamb and fry for 5 minutes or until the lamb is browned all over then pour in about a cup (250 ml) of water and cook with a lid on for about 15 minutes, stirring from time to time. Remove the lid, cook until the water has evaporated then season with salt and pepper and set aside.
- Heat the remaining butter a clean pan and gently fry the onions for 2 minutes. Add the ginger, chili pepper and curcuma (turmeric) and cook for 2 more minutes.
- Add the potatoes, stir for 2 minutes to coat the potatoes with the spices then pour in the meat broth (stock). Bring to a boil then turn the heat down and add the yogurt. Season with salt and pepper and simmer very gently for 15 minutes or until the potatoes are tender.
- Wilt the spinach in a pan with a splash of water then drain and squeeze out the excess moisture.