Prep 1 hr 15 mins
Cook 45 mins
An earthy dish from the Punjab region of India. Serve with basmati rice.
- 1 1⁄2 lbs diced lamb
For the marinade
- 3⁄4 inch ginger
- 2 cloves garlic
- 1 -2 green chili
- 1⁄2 cup yoghurt
- 1⁄4 teaspoon cumin powder
For the sauce
- 7 ounces spinach leaves
- 1⁄4 cup oil
- 1 cinnamon stick
- 1 bay leaf
- 1 black cardamom pod
- 2 cloves
- 8 ounces onions, chopped
- 1 teaspoon coriander powder
- 1⁄2 teaspoon cumin powder
- 2 medium tomatoes, chopped
- 1 tablespoon tomato paste
- 1 teaspoon salt
- ground nutmeg, to sprinkle
- 1 tablespoon butter (optional)
- Soak the lamb in warm water for 15 minutes to lighten the colour.
- Put the ginger, garlic and green chilli in a blender and puree.
- Whisk in the yogurt and the 1/4 tsp cumin powder.
- Marinate the lamb in this mixture for at least an hour and longer if possible.
- Meanwhile, blanch the spinach in boiling water for 10 seconds.
- Drain and puree.
- Heat the oil in a deep, heavy saucepan with the cinnamon, bay leaf, cardamom and cloves.
- When the oil is really hot and the cinnamon leaf starts to fry, add the onions.
- Fry for 15 minutes over a low to medium heat.
- Add the coriander powder and saute for 2 minutes.
- Stir constantly.
- Add the 1/2 tsp cumin powder and add a bit of water after 10 seconds.
- Allow the spices to cook.
- Add the meat and its marinade.
- Stir well and cook over a medium heat for 10 minutes, until the yogurt is absorbed.
- Saute the meat for 3 minutes, stirring continuously.
- Add the tomatoes and tomato paste and cook for a couple minutes.
- Add 1-1/4 cups hot water and 3/4 tsp of the salt.
- Turn the heat to low, cover and leave to simmer until the meat is nearly done.
- Add the spinach, adjust seasoning with salt, if needed.
- Mix well.
- Cook for 5 more minutes, uncovered.
- Sprinkle with a bit of nutmeg and place on a knob of butter just before serving, if you like.