Ingredients
Lamb cut into 1-inch cubes - 1 lb
Cinnamon sticks - 2 - 2 inch
Onion, finely chopped - 1 large
Ground coriander - 4 tsp
Cumin seeds - 1 tbsp
Ground cumin - 2 tsp
Chili powder - 1 tsp
Turmeric - 1 tsp
Plain yogurt - 1/4 cup
Finely chopped fresh ginger - 1-inch
Garlic cloves, crushed - 3
Fresh spinach leaves, washed - 1 lb
Salt - 1/4 tp
Vegetable oil - 1/2 Tbsp
Method
- Clean, wash and cut lamb into even sized pieces.
- Boil spinach in salted boiling water for one minute.
- Remove well and grind it along with green chillies to a rough paste.
- Heat up oil in a thick bottomed pan.
- Mix in bay leaves, whole garam masala and cumin seeds.
- When cumin seeds begin to change colour, mix in cut onions.
- Stir fry till onions are translucent.
- Mix in ginger-garlic paste, red chilli powder and then mix in lamb pieces.
- Stir fry on high flame heat up stirring constantly.
- Mix in three cup of water and stir fry covered until lamb is almost done.
- Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender.
