Ingredients:
8 t vegetable oil
1/4 t black peppercorns
6 ea Whole cloves
2 ea Bay leaves
6 ea Cardamom pods
2 ea Medium onions finely chopped
6 ea Garlic cloves chopped
1 ea Inch cube of ginger chopped
2 lb cubed lamb
2 t ground cumin seeds
1 t coriander seeds
1/4 t cayenne pepper
2 t salt
5 t plain yogurt well beaten
2 lb fresh spinach chopped
1/4 t garam masala
Serves 6
Method:
Heat the oil in a large pot over a medium-high
flame. When hot, put in the peppercorns, cloves, bay
leaves, and cardamom pods. Stir for a second. Now
put in the onions, garlic and ginger. Stir and fry
until the onions develop brown specks. Now add the
meat, ground cumin, ground coriander, cayenne
pepper, and 1q/2 of the salt. Stir and fry for a
minute. Add 1 tablespoon of the yogurt. Stir and fry
for a minute. Keep doing this until all yogurt has
been incorporated. The meat should also have a
slightly browned look. Add the spinach and the
remaining salt. Stir to mix. Keep stirring and
cooking until the spinach wilts completely. Cover
tightly and simmer on low heat for about 1 hour or
until meat is tender. Remove the lid and add the
garam masala. Turn the heat to medium. Stir and cook
another 5 minutes until most of the water in the
spinach disappears and you have a thick, green
sauce. Remove the whole spices and serve.