90 ml (6 tbsp) oil
4 cardamom pods
5 cm (2 in) piece of stick cinnamon
3 bay leaves
2 medium onions, finely sliced
2 cloves garlic, crushed.
2 cm (1/4 in) ginger, grated
2.5 g (1/2 tsp) ground turmeric
5 g (1 tsp) chilli powder
675 g (1 1/2 lb) lamb, cut into 2.5 cm (2 in) cubes
5 g (1 tsp) salt
675 g (1 1/2 lb) frozen spinach, chopped
4 cardamom pods
5 cm (2 in) piece of stick cinnamon
3 bay leaves
2 medium onions, finely sliced
2 cloves garlic, crushed.
2 cm (1/4 in) ginger, grated
2.5 g (1/2 tsp) ground turmeric
5 g (1 tsp) chilli powder
675 g (1 1/2 lb) lamb, cut into 2.5 cm (2 in) cubes
5 g (1 tsp) salt
675 g (1 1/2 lb) frozen spinach, chopped
method
1. Heat the oil in a large saucepan, add the cardamom, cinnamon and bay leaves and let them sizzle for 4 - 5 seconds.
2. Add the onions, garlic and ginger and fry until the onions are golden brown.
3. Add the turmeric and chilli and fry for another minute.
4. Add the lamb and salt and mix well with the spices.
5. Cover, lower heat to very low and cook for about 30 minutes, stirring occasionally.
6. Add the spinach and continue to cook until all the liquid has evaporated.
2. Add the onions, garlic and ginger and fry until the onions are golden brown.
3. Add the turmeric and chilli and fry for another minute.
4. Add the lamb and salt and mix well with the spices.
5. Cover, lower heat to very low and cook for about 30 minutes, stirring occasionally.
6. Add the spinach and continue to cook until all the liquid has evaporated.
serving amount
serves 4 - 6
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