1 lb of lamb cut into 1-inch cubes
2 cinnamon sticks (2 inch each)
1 large onion, finely chopped
4 tsp ground coriander
1 tbsp cumin seeds
2 tsp ground cumin
1 tsp Chili powder
1 tsp Turmeric powder
Â¼ Cup Yogurt
1 inch Chopped Ginger
3 Garlic cloves, crushed
1 lb of fresh spinach leaves, washed
Â¼ tsp salt
Â½ tbsp canola oil
Heat the oil in a pan. Add cumin seeds till they splutter. Add the cinnamon sticks. Add the onion and cook
it over medium-high heat, stirring constantly, until soft.
Stir in lamb, coriander, cumin, chili powder and turmeric. Mix all the ingredients well. Add 1 tablespoon of
yogurt and cook over high heat, stirring the meat until all the yogurt is absorbed - 3 to 5 minutes. Repeat
with a second tablespoon of yogurt and so on till all the yoghurt is absorbed.
When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring
to boil. Cover the casserole, lower the heat and simmer for one hour or until lamb is cook. (You may also
pressure cook meat for quicker cooking).
Meanwhile, cook spinach in a pan till it starts to wilt. Puree coarsely in a blender.
When the meat is cooked, increase the heat to medium and add the spinach. Cook over high heat for 1-2
minutes. Adjust seasoning.
Garnish with ginger julienne and a swirl of cream.