45 ml (3 tbsp) vegetable oil
500 g (l 1/4 lb) lean boneless lamb, cut into 2.5 cm (1 in) cubes
1 onion, chopped
3 garlic cloves, finely chopped
1 cm (1/2 in) fresh root ginger, finely chopped
6 black peppercorns
4 whole cloves
1 bay leaf
3 green cardamom pods, crushed
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground coriander
generous pinch of cayenne pepper
150 ml (1/4 pint) 2/3 cup water
2 tomatoes, peeled, seeded and chopped
5 ml (1 tsp) salt
400 g (14 oz) fresh spinach, trimmed, washed and finely chopped
5 ml (1 tsp) gararn masala
crisp-fried onions and fresh coriander sprigs, to garnish
naan bread or spiced basmati rice, to serve
500 g (l 1/4 lb) lean boneless lamb, cut into 2.5 cm (1 in) cubes
1 onion, chopped
3 garlic cloves, finely chopped
1 cm (1/2 in) fresh root ginger, finely chopped
6 black peppercorns
4 whole cloves
1 bay leaf
3 green cardamom pods, crushed
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground coriander
generous pinch of cayenne pepper
150 ml (1/4 pint) 2/3 cup water
2 tomatoes, peeled, seeded and chopped
5 ml (1 tsp) salt
400 g (14 oz) fresh spinach, trimmed, washed and finely chopped
5 ml (1 tsp) gararn masala
crisp-fried onions and fresh coriander sprigs, to garnish
naan bread or spiced basmati rice, to serve
method
1. Heat a wok until hot. Add 30 ml ( 2 tbsp) of the oil and swirl it around. When hot, stir-fry the lamb in batches until evenly browned. Remove the lamb and set aside. Add the remaining oil, onion, garlic and ginger and stir-fry for 2 - 3 minutes.
2. Add the peppercorns, cloves, bay leaf, cardamom pods, cumin, ground coriander and cayenne pepper. Stir-fry for 30 - 45 seconds. Return the lamb and add the water, tomatoes and salt and bring to the boil. Simmer, covered over a very low heat for about 1 hour, stirring occasionally until the meat is cooked and tender.
3. Increase the heat, then gradually add the spinach to the lamb, stirring to mix. Keep stirring and cooking until the spinach wilts completely and most, but not all, of the liquid has evaporated and you are left with a thick green sauce. Stir in the garam masala. Garnish with crisp-fried onions and coriander sprigs. Serve with naan bread or spiced basmati rice.
2. Add the peppercorns, cloves, bay leaf, cardamom pods, cumin, ground coriander and cayenne pepper. Stir-fry for 30 - 45 seconds. Return the lamb and add the water, tomatoes and salt and bring to the boil. Simmer, covered over a very low heat for about 1 hour, stirring occasionally until the meat is cooked and tender.
3. Increase the heat, then gradually add the spinach to the lamb, stirring to mix. Keep stirring and cooking until the spinach wilts completely and most, but not all, of the liquid has evaporated and you are left with a thick green sauce. Stir in the garam masala. Garnish with crisp-fried onions and coriander sprigs. Serve with naan bread or spiced basmati rice.
serving amount
serves 3 - 4
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