Lamb Recipes - Lamb with Spinach

Ingredients

• 450 g/1 lb spinach, coarsely chopped

• 300 ml/1/2 pt/1 1/4 cups water

• 90 ml/6 tbsp ghee or oil

• 6 large cloves garlic, crushed

• 4 bay leaves

• 4 cm/1 1/2 in ginger root, finely chopped

• 1 onion, finely chopped

• 450 g/1lb boned lamb shoulder, cubed

• 10 ml/2 tsp ground coriander (cilantro)

• 5 ml/1 tsp ground roasted cumin

• 5 ml/1 tsp garam masala

• 2.5 ml/1/2 tsp ground red chili

• 2.5 ml/1/2 tsp ground turmeric

• salt

• 400 g/14 oz canned tomatoes

• 250 ml/8 fl oz/1 cup water

Garnish:

• 2.5 ml/1/2 tsp garam masala

• 1 green chili, chopped

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Method:

1. Place the spinach and water in a pan and bring to the boil. Cover and sim­mer over a medium-low heat for about 20 minutes until the spinach is tender and the water has been absorbed. Leave to cool then blend to a smooth paste.

2. Heat the ghee or oil in a heavy based pan and fry the garlic, bay leaves, ginger and onion over a medium heat until golden brown. Add the meat and fry for 5 minutes until lightly browned.

3. Stir in the ground spices, salt and tomatoes and co until all the liquid has been absorb and the ghee appears on the surface Add the water and cooked spinal bring to the boil, cover and simmer over a medium-low heat for 20 minutes until the meat is tender, stirring occasionally.

4. Sprinkle over the garnish ingredients and serve hot with chapattis, rice, dal and raita.