Crafts and Life

Ingredients

560g boneless lamb shoulder, cut into 2.5cm cubes
4 tsps ginger, peeled and finely grated
7 cloves garlic, peeled and crushed to a pulp
2 tbs ground coriander
5 tbs oil
140g onions, peeled and sliced into very fine half-rings
0.5 tsp ground turmeric
0.75-1.5 tsp cayenne pepper
1 tsp salt
4 tbs natural yoghurt
450g fresh spinach, washed and cut into fine ribbons

Method

Put the meat in a bowl, add the ginger, garlic and coriander, mix well and set aside for 30 minutes.

Pour the oil into a wide, non-stick, lidded pan and set over a medium heat.  When hot, stir in the onions, and fry them, turning the heat down as needed, until they are golden and crisp.  Remove the onions with a slotted spoon and spread them out on kitchen paper, leaving as much of the oil behind as possible.  Reduce the heat to medium, and put in all the meat, together with its marinade.  Add the turmeric, cayenne and salt, and stir for a minute.  Cover and cook for 10 minutes, removing the lid occasionally to stir the contents.  Remove the lid and add one tablespoon of the yoghurt.  Stir and cook until the yoghurt is absorbed.  Add the remainder of the yoghurt in this way, a tablespoon at a time.  Then stir in the spinach.  Chop the fried onions and add these as well.  Continue to stir until the spinach has wilted.  The cover the pan and cook on a very low heat for about 50 minutes or until the meat is tender, lifting the lid to stir now and then.  If the liquid seems to have dried up completely, add a few tablespoons of water at a time and cover again.  The spinach should cling to the meat.

Serves 4 – taken from Madhur Jaffrey's Ultimate Curry Bible

Labels: curry, Lamb