Lamb With Spinach No2 (Palak Gosht) - cooking recipe

Ingredients

700 g lamb (we used tiny loin chops)
5 cm fresh gingerroot (5cmx2xm)
2 cloves garlic
2 green chilies (I used seeds and all)
1/2 cup natural yoghurt
1/2 teaspoon cumin powder
3 tablespoons oil
1/2 teaspoon cinnamon
1 teaspoon cardamom powder
1/4 teaspoon clove
225 g onions, chopped
1 teaspoon coriander powder
1/2 teaspoon cumin powder, extra
1/2 teaspoon hot red chili powder
2 medium tomatoes, chopped
1 tablespoon tomato paste
1 teaspoon salt
1 (250 g) box chopped spinach, defrosted and drained
1 pinch nutmeg, to sprinkle
1 1/2 tablespoons butter (optional)

Preparation

Remove the lamb from the bones, reserving the bones.
Puree the ginger, garlic and green chil1 in a blender.
Whisk the yoghurt and add this to the puree, together with the first 1/2 teaspoon of cumin.
Add the lamb meat to this mix and marinate for at least 1 hour, longer if possible.
Heat the oil in a cooking pot with the cinnamon, cardamon and cloves.
When the oil is hot, add the onions and fry for 15 minutes over a low to moderate heat.
Add the coriander powder and saute for 2 minutes, stirring continuously.
Add the extra cumin and chili powder and after 10 seconds, add a little water.
Cook for another minute or two.
Add the meat, marinade and reserved bones, stir well and cook over a moderate heat for 10 minutes, until the yoghurt is absorbed.
Saute the meat for a further 3 minutes, then add the tomatoes and tomato paste and cook for a couple of minutes.
Add 1 1/4 cups of water and the salt.
Turn the heat to low, cover with a lid and leave to simmer.
When the meat is almost done, add the spinach, mix well and taste for salt.
Cook for 5 minutes unclovered.
When ready to serve, discard the bones, sprinkle with the nutmeg and add the knob of butter if liked.