Lamb in Pureed Spinach (Saag Gosht)

• g lamb (can substitute chicken)↗750
• large onion, finely chopped↗1
• ghee or oil↗
• inches fresh ginger, finely chopped2
• garlic cloves, finely chopped↗2
• fresh tomatoes, chopped (or 1 can of tinned tomatoes)↗4
• g frozen chopped spinach (fresh spinach works fine too)500
• tablespoons fresh coriander, chopped4
• Spices 1
• cloves↗4
• brown cardamom pods↗2
• teaspoon cumin seed↗1
• Spices 2
• teaspoon turmeric↗1⁄2
• teaspoon chili powder↗1
• teaspoon ground black pepper↗1⁄2
• teaspoon ground coriander↗1⁄2
• Spices 3
• teaspoon garam masala↗1
• tablespoon dried fenugreek leaves (optional)1

Step-by-step instructions

1. 1

   Remove fat and cut meat into cubes.

2. 2

   Seal the meat by lightly browning in a saucepan (stir to prevent sticking) and then remove.

3. 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. 4

   Add tomatoes after 5 minutes.

5. 5

   Add the browned meat, add Spices 2 and the spinach.

6. 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. 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. 8

   Add Spices 3 and fresh coriander and cook for at least another 10 minutes.

9. 9

   Serve with Pullao/Basmati Rice.