|
Ingredients
|
Quantity
|
|
Vegetable oil
|
8 tbsp
|
|
Black pepper corns
|
¼ tsp
|
|
Whole cloves
|
6
|
|
Bay leaves
|
2
|
|
Cardamom pods
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6
|
|
Medium onions – finely chopped
|
2
|
|
Garlic cloves – chopped
|
6
|
|
1” cub ginger – chopped
|
1 piece
|
|
Cubed lamb
|
2 pounds
|
|
Ground cumin seeds
|
2 tsp
|
|
Coriander seeds
|
1 tsp
|
|
Cayenne pepper
|
¼ tsp
|
|
Salt
|
2 tsp
|
|
Plain yoghurt – well beaten
|
5 tbsp
|
|
Fresh spinach chopped
|
2 pounds
|
|
Garam masala
|
¼ tsp
|
Heat the oil in a large pot over a medium-high flame. When hot,
put in the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a
second. Now put in the onions, garlic and ginger. Stir and fry until the onions
develop brown specks. Now add the meat, ground cumin, ground coriander, cayenne
pepper, and 1q/2 of the salt. Stir and fry for a minute. Add 1 tablespoon of
the yogurt. Stir and fry for a minute. Keep doing this until all yogurt has
been incorporated. The meat should also have a slightly browned look. Add the
spinach and the remaining salt. Stir to mix. Keep stirring and cooking until
the spinach wilts completely. Cover tightly and simmer on low heat for about 1
hour or until meat is tender. Remove the lid and add the garam masala. Turn the
heat to medium. Stir and cook another 5 minutes until most of the water in the
spinach disappears and you have a thick, green sauce. Remove the whole spices
and serve.
