Lamb with Spinach

My take on a traditional Indian favourite!

Ingredients

900 grams lamb, with bones in                          4 cm piece fresh ginger

3 plump garlic cloves                                          3/4 cup yoghurt

265 grams fresh spinach                                    1/4 cup oil

2 bay leaves                                                         1 cinnamon stick

1 cardamom pod                                                  3 cloves

280 grams onion, finely chopped                      1 1/4  tspn ground coriander

3/4 tspn ground cumin                                      3 medium tomatoes, chopped

1 1/4 tbsp tomato paste                                      a pinch of nutmeg powder, to sprinkle

Method

1. Soak the lamb in warm water for 15 minutes, until colour has lightened.
2. Puree the ginger and garlic in a blender.  Whisk the yoghurt and add the garlic and ginger puree.
3. Marinate the lamb in this mixture for at least 2 hours, longer if possible.
4. Blanch the spinach in boiling water and a pinch of salt for 10 seconds.  Drain and puree or finely chop the spinach.
5. Heat the oil in a thick-based pan and add the bay leaves, cinnamon stick cardamom and cloves.  When the oil is very hot and the bay leaves begin to fry, add the onions.  Fry over a low heat for 15 minutes.
6. Add the coriander powder and saute for 2 minutes, stirring continuously.  Add the cumin powder and a little water and allow the spices to cook.
7. Add the meat, including the marinade, stir well and cook over a moderate heat for 10 minutes, or until the yoghurt is absorbed.
8. Add the tomatoes and tomato paste and cook for a couple of minutes.4
9. Add 1 1/4 cups of hot water, turn the heat to low, cover with a lid and leave to simmer.
10. When the meat is almost cooked, add the pureed spinach and mix well.  Cook for 5 minutes.
11. Serve, sprinkled with nutmeg and a side of steamed rice.