Lamb with Spinach no2 (Palak Gosht)

Recipe by JustJanS
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove the lamb from the bones, reserving the bones.
  • Puree the ginger, garlic and green chil1 in a blender.
  • Whisk the yoghurt and add this to the puree, together with the first 1/2 teaspoon of cumin.
  • Add the lamb meat to this mix and marinate for at least 1 hour, longer if possible.
  • Heat the oil in a cooking pot with the cinnamon, cardamon and cloves.
  • When the oil is hot, add the onions and fry for 15 minutes over a low to moderate heat.
  • Add the coriander powder and saute for 2 minutes, stirring continuously.
  • Add the extra cumin and chili powder and after 10 seconds, add a little water.
  • Cook for another minute or two.
  • Add the meat, marinade and reserved bones, stir well and cook over a moderate heat for 10 minutes, until the yoghurt is absorbed.
  • Saute the meat for a further 3 minutes, then add the tomatoes and tomato paste and cook for a couple of minutes.
  • Add 1 1/4 cups of water and the salt.
  • Turn the heat to low, cover with a lid and leave to simmer.
  • When the meat is almost done, add the spinach, mix well and taste for salt.
  • Cook for 5 minutes unclovered.
  • When ready to serve, discard the bones, sprinkle with the nutmeg and add the knob of butter if liked.
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