Ingredients non vegetarian 4 servings

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 ¼ Cup Yogurt 1 inch Chopped Ginger 3 Garlic cloves, crushed 1 lb of fresh spinach leaves, washed ¼ tsp salt ½ tbsp canola oil

Directions

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.

Comments

Mohammad Anwar Memon

There is no mention of how to cook Spinach. In oil ? or water ? I mean it is mentioned that cook spinach in a pan. I am little bit confused about this. Thanks for your clarification.