Ingredients
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4 cloves garlic
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1 tablespoon grated fresh ginger
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1 tablespoon ground cumin
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2 tablespoons vegetable oil
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1 1/2 kg stewing lamb
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2 tablespoons ghee
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2 bay leaves
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1 cinnamon stick
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1 teaspoon ground coriander
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1 teaspoon ground cumin, extra
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500 g spinach, chopped
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1 (400 g) can chopped tomatoes
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60 ml tomato paste
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2 medium onions, sliced
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4 cloves
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2 large fresh green chilies
Instructions
- Blend or process garlic, chillies, ginger, cumin and oil until smooth.
- Spread chilli mixture all ove the lamb, cover, refrigerate 3 hours or overnight.
- Best if left overnight.
- Heat ghee in a large pan, cook onions, stirring, until browned lightly.
- Add bay leaves and spices, cook, stirring, until fragrant.
- Add lamb, cook stirring, until lamb is just browned.
- Boil, steam or microwave spinach until just wilted, drain.
- Blend or process spinach, undrained chopped tomatoes and paste until pureed, add to lamb mixture.
- Simmer, covere, for 1 1/4 hours.
- Remove cover and simmer 30 minutes or until lamb is tender and sauce is thickened.