Lamb With Spinach

In a recent conversation with my good friend Corby, the subject of Indian food came up. Somewhere down the line he mentioned that he was looking for a good recipe for Lamb with Spinach. Turning to one of the finest Indian cookery books in the world, Camellia Panjabi's 50 Great Curries Of India, I found the following recipe, and blogged it for him.

Serves 4

Ingredients

700g (1 1/2lb) Lamb cubed
2cm x 5mm (3/4 * 1/4 inch) fresh ginger
2 garlic cloves
1-2 green chillies
1/2 cup of yoghurt
1/4 tsp cumin
200g (7oz) spinach leaves
1/4 cup of oil
1 Bay Leaf
1 Black Cardomon
2 cloves
225g (8oz) Onions Chopped
1 tsp coriander powder
1/2 tsp cumin
2 medium tomatoes chopped
1 tbsp tomato paste
1 tsp salt
nutmeg
a knob of butter

Preparation

Soak the lamb in warm water for 15 mins

Puree Ginger, Chilli & Garlic and add the yoghurt + 1/4 tsp cumin powder

Marinate the lamb in the mix for at least 1 hour

Blanch spinach in boliing salted water for 10 seconds and puree

Heat oil in a pan with bay leaf, cardomon & cloves. When hot add the onions & cook for 15 minutes over a moderate heat.

Add coriander powder and cook for 2 minutes, stirring constantly. Addthe 1/2 tsp cumin and after 10 secs a little water. Allow to cook.

Add meat + marinade, stir and cook on moderate heat for 10 minutes until yoghurt is absorbed. Saute for 3 mins stirring constantly. Add tomatoes & tomato puree and cook for a few more minutes. Add 1 1/4 cups of hot water and 3/4 tsp salt. Turn down low and leave to simmer. When meat is almost done add the spinach season to taste and mix well. Cook for 5 minutes uncovered.

When ready to serve prinkle with grated nutmeg and knob of butter.