• 800 grams Lamb, cut into cubes
• 1 tbsp Fresh ginger clove, grated (for marination)
• 2 Garlic cloves, crushed (for marination)
• 4 tbsps Ghee or unsalted butter
• 1/2 tsp Chilli powder
• 2 tsps Garam masala
• 2 Cardamom pods, peeled and crushed
• 1 Cinnamon stick
• 1/2 cup Plain yogurt
• 500 grams Frozen spinach, thawed
• 1/2 tsp Nutmeg
• 1/2 cup Cream
• 1 tsp Kasturi methi (or fenugreek leaves) (for marination)
• 1/2 tsp Tumeric powder
• 1 1/2 tsps Coriander powder (for marination)
• 1 tsp Meat tenderizer powder (for marination)
• 4 Onions, chopped
• 2 tbsps Olive oil
• 3 Bay Leaves
• 1 tsp Cumin seeds
• 2 Cloves
• 1 1/2 tsps Salt (or according to your taste)
• 1/2 tsp Chilli powder
• 2 Green chillis, chopped
• 3 Tomatoes, blended
• 1/2 cup Fresh coriander
• 2 Garlic cloves, grated
• 1 Ginger clove, grated
• 2 tsps Salt (for marination)
• 1 tsp Chilli powder (for marination)

Combine the lamb,ginger, garlic in a bowl along with the ingredients for marination – salt, chilli powder, meat tenderizer, and coriander powder. Refrigerate the bowl for at least 20 minutes.

Heat the ghee (or unsalted butter) in a pan and fry the onions until golden brown.

Remove the pan from the heat and grind the contents.

Heat the olive oil in a pan. Add all the spices listed in the ingredients above. As the spices begin to sizzle, add the garlic and ginger.

After cooking for a few minutes, add the onion paste into the pan along with the green chillies. Mix well for 3 minutes, while keeping the heat on medium.

Add the tomatoes and coriander. Cook this masala for a while.

When the oil begins to separate from the masala, add the marinated lamb. Cook the lamb for 15 minutes on medium heat and place the lid, but mix after every couple of minutes.

Add 1/2 a glass of water to the pan and decrease the heat. After 25-30 minutes, mix the lamb masala.

Once the meat is tender, add the yoghurt and mix.

Add the spinach and cook until the yoghurt has been absorbed and the spinach blends well with the masala.

Add the nutmeg and cream and beat through. Simmer for 8 minutes.

Serve with Basmati rice or hot chappatis.

Serve

by Pak101.com (few years ago!) / 1105 views