Lamb Saag - cooking recipe

Ingredients

1 long green chili
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 seed
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

Preparation

Remove seeds and white membrane from the chilli and chop finely.
Set aside with garlic and ginger.
Heat 2 Tbsp 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, chilie, turmeric, cumin, chili 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.