Ingredients
:
1 cup/ 250 ml yogurt
2 tsp ground coriander
1 tsp each: ground cumin, curcuma
(turmeric) and chili powder
1 tsp salt
1 lb 8 oz / 650 g lamb, from the leg,
cut into chunks
4 tbsp clarified butter or oil 1 onion,
finely chopped
2 garlic cloves, chopped Thumb-size
piece ginger, peeled and finely chopped
juice of 1 lime
2 handfuls spinach, washed and roughly
chopped
To
serve:
Fresh ginger, peeled and cut into thin
matchsticks
1 tsp paprika
Method
: Prep and cook time: 1 hour plus 1 hour to marinate
1. Mix
the yogurt with the coriander, cumin, curcuma (turmeric), chili powder and salt
in a large bowl. Add the lamb and set aside to marinate for 1 hour.
2. Heat
the butter in a wide pan and gently fry the onion until soft but not brown. Add
the garlic and ginger, cook for 1 minute then add the meat and the marinade.
3. Simmer
very gently for 45 minutes or until the meat is tender. Add the lime juice and
spinach and cook for a further 5 minutes.
4. Serve
with the ginger matchsticks and paprika sprinkled over.