Dilli Ka Saag Gosht - Lamb With Spinach

Recipe Ingredients

8 tablespoons	120ml	Vegetable oil
1/4 teaspoon	1.3ml	Black peppercorns
7		Cloves
2		Bay leaves
6		Cardamom pods
1 cup	62g / 2.2oz	Onions - finely chopped
8		Garlic - finely chopped
1		Fresh ginger root - finely chopped
2 lbs	908g / 32oz	Lamb shoulder - boned and cubed
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Salt
5 tablespoons	75ml	Natural yogurt - beaten
2 lbs	908g / 32oz	Fresh spinach - washed, trimmed and chopped
1/4 teaspoon	1.3ml	Garam masala

Recipe Instructions

Put oil in large pan and set over medium-high heat. When hot, put in peppercorn, cloves, bay leaves, and cardamom pods. Sir for a second. Put in onions, garlic and ginger. Stir and fry until onions develop brown specks. Add meat, cumin, coriander, cayenne and 1 teaspoon salt. Stir-fry 1 minute. Add 1 tablespoon yogurt. Stir fry 1 minute. Add another tablespoon yogurt. Continue until all yogurt is mixed in and meat looks brown. Add spinach and remaining salt. Stir. Cook until spinach wilts. Cover and simmer over low heat for 1 hour and 10 minutes or until meat is tender. Remove lid and add garam masala. Cook 5 minutes on medium until spinach liquid disappears into a green sauce. Remove whole spices.

Source:
Madhur Jaffrey's Indian Cooking

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