Ingredients:-

• 1 long green chilli
• 3 garlic cloves, chopped
• 2 cm fresh ginger, grated
• 3 tablespoons oil
• 1 kg boneless lamb, cubed
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 1 cinnamon stick
• 6 cardamom pods
• 2 onions, chopped
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 2 bay leaves
• 2 cups beef stock
• 1 bunch english spinach, de-stalked and finely shredded
• 1/2 teaspoon salt
• 1 tablespoon fresh coriander, chopped
• 1/3 cup plain yogurt

Method:-

• Remove seeds and white membrane from the chilli and chop finely.
• Set aside with garlic and ginger.
• Heat 2 Tbl oil in frying pan and brown the lamb in batches, drain on paper towel.
• In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon.
• Cook for 1 minute or until seeds start to pop.
• Set aside. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices.
• Add garlic, ginger, chilli, tumeric, cumin, chilli powder, coriander and bay leaves to onion.
• Cook for 1 minute, then add lamb and stock.
• Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours. Stirring occasionally.
• Add spinach and salt, cook for 5 more minutes or until spinach is wilted.
• Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve,.

Note:-

C.Mict07