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Lamb with spinach

Madhur Jaffrey
Spiced cubes of lamb are delicious in Madhur Jaffrey's yogurt-enriched spinach sauce

Lamb with spinach

Method

1. Put the oil in a large pan and set over a medium-high heat. When hot, put in the peppercorns, cloves, bay leaves and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks. Now add the meat, cumin, coriander, cayenne and 1 tsp salt. Stir and fry for 1 minute. Add 1 tbsp of the beaten yogurt. Stir and fry for another minute. Add another tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all the yogurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining 1 tsp salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on a low heat for about 1 hour 10 minutes or until the meat is tender.

2. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes or until most (but not all) the water in the spinach disappears and you have a thick, green sauce.

3. Note The whole spice in this dish are not meant to be eaten.

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Serves: 6

Prep: 20 min
Cook: 1 hr 20 min

Ingredients
8 tbsp vegetable oil
0.25 tsp Black peppercorns
6-7 Cloves
2 Bay leaves
6 cardamom pods
175g Onions, peeled and finely chopped
6-8 garlic cloves, peeled and finely chopped
2.5 cm cube ginger root, peeled and finely chopped
900g boneless shoulder of lamb, cut into 2.5cm cubes
2 tsp ground cumin
1 tsp ground coriander
0.25-0.75 tsp cayenne pepper
2 tsp Salt
5 tbsp natural yogurt, well beaten
900g fresh spinach, trimmed, washed and finely chopped or 900g frozen spinach, thawed out
0.25 tsp Garam masala