Ingredients

  • 900 grams lamb, trim and cube
  • 500 g fresh spinach
  • 2 medium onions
  • 4 large cloves garlic
  • 30 grams fresh ginger
  • 5 hot green chilies
  • 55 ml vegetable oil
  • 1 tsp. black cumin seeds
  • 4 whole green cardamom pods
  • 1 tsp. black pepper
  • salt
  • 250 ml plain yogurt

Directions

1. Put onions, garlic, ginger and seeded chili peppers into food processor and work to make a smooth paste. Heat the oil and put in the cumin seeds. When the seeds begin to spatter add the onion paste and fry for about 10 minutes. When the oil separates out from the mixture, stir in the lamb cubes. Cover and cook over a low heat for about 10 minutes then remove the lid and let the meat juices evaporate.
2. Now add the chopped spinach, crushed cardamom pods, pepper, and salt to taste. Cover and cook slowly for about an hour, adding a little water if necessary. Remove from the heat, stir in the yoghurt and serve.
3. T will first try slowly cooking the meat for 1 hour. Then adding the spinach and cook for 10 minutes.

Notes
Tried Nov-7-2010 w/ Jan & Janet. Served with raita salad, lentils, and rice. Started with a green salad with curried vinegrette.


Keywords
Indian, India,
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