Lamb Mince With Spinach (Keema Saag) - cooking recipe

Ingredients

1/2 teaspoon cinnamon
3 teaspoons ground coriander
3 teaspoons ground cumin
1/2 teaspoon turmeric
10 whole cardamom pods
10 whole cloves
4 tablespoons olive oil
1 large onion, chopped
1 1/2 teaspoons fresh ginger, chopped finely (or ginger paste)
4 garlic cloves, chopped finely (or garlic paste)
2 fresh green chilies, chopped (more or less, depending on heat)
2 tablespoons tomato paste
1 lb ground lamb
6 ounces water
1 1/2 cups frozen spinach
2 tablespoons plain yogurt
1 pinch cayenne pepper (if more heat is needed)
1 teaspoon salt (to taste)
1/2 cup cilantro, chopped
1 tablespoon lemon juice

Preparation

Mix spices together, and set aside.
Over medium-high heat, heat oil in a large pan, adding in the onion, ginger, garlic and chilies. Saute until soft.
Add spice mix to onion mixture, allowing to fry for 1 minute.
Add tomato paste, incorporating well, and fry for 1 minute.
Add ground lamb, mix well with mixture and allow to cook thoroughly. Carefully drain off any fat.
Reduce heat and add water and spinach. Simmer for 30 minutes, being careful not to let lamb mixture go dry.
Add yogurt, coriander, salt and lemon juice. If more heat is desired, add a pinch of cayenne pepper. Simmer for a further 10 minutes.
Once simmered, keema should have a paste-like consistency. If mixture is too wet, simply simmer uncovered until reduced.