Ingredients
:
1 onion, roughly chopped 3 garlic
cloves
Thumb-size piece ginger, peeled and
roughly chopped
2 green chili peppers, deseeded and
roughly chopped
1/2 cup / 125 ml vegetable oil
2 lbs / 900 g lamb shoulder, cut into
large chunks
2 tsp coriander seeds, crushed 2
cardamom pods, crushed
1 tsp cumin seeds, crushed 1 tsp garam
masala
1 tsp curcuma (turmeric) 1 tsp salt
1 tbsp tomato paste (puree)
1 cup/ 250 ml lamb broth (stock) or
water
2 large handfuls spinach, washed and
roughly chopped
Method
: Prep and cook time: 1 hour 30 min
- Put the onion, garlic, ginger and chili peppers in a food processor and blend to make a puree.
- Heat the oil in a wide pan and brown the meat pieces on all sides. Remove from the pan and set aside.
- Fry the spices in the oil for 2 minutes then add the salt and onion puree and cook for 3 minutes.
- Return the meat to the pan, add the tomato paste (puree) and lamb broth (stock) then simmer with a lid on very gently for about 45 minutes. Add a little water during the cooking if needed.
- Add the spinach to the pan and cook for a further 30 minutes or until the lamb is very tender.