Lamb In Pureed Spinach (Saag Gosht) - cooking recipe

Ingredients

750 g lamb (can substitute chicken)
1 large onion, finely chopped
ghee or oil
2 inches fresh ginger, finely chopped
2 garlic cloves, finely chopped
4 fresh tomatoes, chopped (or 1 can of tinned tomatoes)
500 g frozen chopped spinach (fresh spinach works fine too)
4 tablespoons fresh coriander, chopped
Spices 1
4 cloves
2 brown cardamom pods
1 teaspoon cumin seed
Spices 2
1/2 teaspoon turmeric
1 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
Spices 3
1 teaspoon garam masala
1 tablespoon dried fenugreek leaves (optional)

Preparation

Remove fat and cut meat into cubes.
Seal the meat by lightly browning in a saucepan (stir to prevent sticking) and then remove.
At the same time, in a separate pan or wok, fry onion until golden in some ghee or oil, then add ginger, garlic and Spices 1.
Add tomatoes after 5 minutes.
Add the browned meat, add Spices 2 and the spinach.
Stir it all about ensuring it doesn't stick and that the spinach is distributed throughout. (If it seems too dry add a little water.).
Simmer until the meat is tender- about 45 to 60 minutes (although it will improve if cooked longer- just make sure it doesn't dry out, by adding water.).
Add Spices 3 and fresh coriander and cook for at least another 10 minutes.
Serve with Pullao/Basmati Rice.