Total Time
2hrs
Prep 1 hr 15 mins
Cook 45 mins

An earthy dish from the Punjab region of India. Serve with basmati rice.

Ingredients Nutrition

Directions

  1. Soak the lamb in warm water for 15 minutes to lighten the colour.
  2. Put the ginger, garlic and green chilli in a blender and puree.
  3. Whisk in the yogurt and the 1/4 tsp cumin powder.
  4. Marinate the lamb in this mixture for at least an hour and longer if possible.
  5. Meanwhile, blanch the spinach in boiling water for 10 seconds.
  6. Drain and puree.
  7. Heat the oil in a deep, heavy saucepan with the cinnamon, bay leaf, cardamom and cloves.
  8. When the oil is really hot and the cinnamon leaf starts to fry, add the onions.
  9. Fry for 15 minutes over a low to medium heat.
  10. Add the coriander powder and saute for 2 minutes.
  11. Stir constantly.
  12. Add the 1/2 tsp cumin powder and add a bit of water after 10 seconds.
  13. Allow the spices to cook.
  14. Add the meat and its marinade.
  15. Stir well and cook over a medium heat for 10 minutes, until the yogurt is absorbed.
  16. Saute the meat for 3 minutes, stirring continuously.
  17. Add the tomatoes and tomato paste and cook for a couple minutes.
  18. Add 1-1/4 cups hot water and 3/4 tsp of the salt.
  19. Turn the heat to low, cover and leave to simmer until the meat is nearly done.
  20. Add the spinach, adjust seasoning with salt, if needed.
  21. Mix well.
  22. Cook for 5 more minutes, uncovered.
  23. Sprinkle with a bit of nutmeg and place on a knob of butter just before serving, if you like.

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