Lamb Saag

Found this in a curry and chili cookbook. We actually didn't have any yoghurt the first time we made it. It was still great, just a little spicy. Edited the ingredients to change the amount of spinach - hopefully this amount will be more suitable :-)

• Ready In: 2 hrs 5 mins
• Serves: 4

Ingredients

• 1  long green chili
• 3  garlic cloves, chopped
• 2  cm fresh ginger, grated
• 3  tablespoons  oil
• 1  kg boneless lamb, cubed
• 1  teaspoon fenugreek seeds
• 1⁄2 teaspoon cumin seed
• 1  teaspoon black mustard seeds
• 1  cinnamon stick
• 6  cardamom pods
• 2  onions, chopped
• 2  teaspoons ground turmeric
• 1  teaspoon ground cumin
• 1  teaspoon chili powder
• 1  teaspoon ground coriander
• 2  bay leaves
• 2  cups  beef stock
• 1  bunch  english spinach, de-stalked and finely shredded
• 1⁄2 teaspoon salt
• 1  tablespoon fresh coriander, chopped
• 1⁄3 cup plain yogurt

Directions

1. Remove seeds and white membrane from the chilli and chop finely.
2. Set aside with garlic and ginger.
3. Heat 2 Tbsp oil in frying pan and brown the lamb in batches, drain on paper towel.
4. In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon.
5. Cook for 1 minute or until seeds start to pop.
6. Set aside. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices.
7. Add garlic, ginger, chilie, turmeric, cumin, chili powder, coriander and bay leaves to onion.
8. Cook for 1 minute, then add lamb and stock.
9. Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours.
10. Stirring occasionally.
11. Add spinach and salt, cook for 5 more minutes or until spinach is wilted.
12. Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve.