Lamb in Pureed Spinach (Saag Gosht)

A delicious and nutritious Indian dish. Can complete the cooking in the oven if you need the stove top for other dishes, so ideal for a dinner party. Can also use tinned tomatoes instead of fresh. Easier to make than it looks!

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• 750  g lamb (can substitute chicken)
• 1  large onion, finely chopped
•  ghee or   oil
• 2  inches fresh ginger, finely chopped
• 2  garlic cloves, finely chopped
• 4  fresh tomatoes, chopped (or 1 can of tinned tomatoes)
• 500  g frozen chopped spinach (fresh spinach works fine too)
• 4  tablespoons fresh coriander, chopped

• Spices 1

• 4  cloves
• 2  brown cardamom pods
• 1  teaspoon cumin seed

• Spices 2

• 1⁄2 teaspoon turmeric
• 1  teaspoon chili powder
• 1⁄2 teaspoon ground black pepper
• 1⁄2 teaspoon ground coriander

• Spices 3

• 1  teaspoon garam masala
• 1  tablespoon dried fenugreek leaves (optional)

Directions

1. Remove fat and cut meat into cubes.
2. Seal the meat by lightly browning in a saucepan (stir to prevent sticking) and then remove.
3. At the same time, in a separate pan or wok, fry onion until golden in some ghee or oil, then add ginger, garlic and Spices 1.
4. Add tomatoes after 5 minutes.
5. Add the browned meat, add Spices 2 and the spinach.
6. Stir it all about ensuring it doesn't stick and that the spinach is distributed throughout. (If it seems too dry add a little water.).
7. Simmer until the meat is tender- about 45 to 60 minutes (although it will improve if cooked longer- just make sure it doesn't dry out, by adding water.).
8. Add Spices 3 and fresh coriander and cook for at least another 10 minutes.
9. Serve with Pullao/Basmati Rice.