Kashmiri Lamb Curry - cooking recipe

Ingredients

1 cup plain yogurt
None None Pinch of saffron threads
3 tbsp ground almonds
2 1/4 lbs boneless lamb, cubed
2 tbsp ghee
2 None onions, sliced
1 jar (15 oz) rogan josh simmer sauce
6 oz baby spinach leaves
1/2 None lemon, juiced
None None Steamed rice and naan bread, to serve

Preparation

Mix yogurt, saffron and almonds in large bowl. Add lamb and toss to coat. Cover with plastic wrap. Refrigerate for at least 2 hours or preferably overnight.
Heat ghee in a large saucepan on medium-high heat. Cook onions for 5 mins, or until soft. Add lamb and rogan josh sauce; bring to a boil. Reduce heat to low and simmer, covered, for 1 1/2 hours, or until tender.
When lamb is almost done, cook spinach in saucepan with a little water, until wilted. Drain and chop finely. Add spinach and lemon juice to lamb. Cook for 5 mins. Serve with steamed rice and naan bread.