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½ cup Vegetable Oil
¼ teaspoon Peppercorns, Black
6 Cloves, Whole
2 Bay Leaves
6 Cardamom, Whole
2 medium Onions, Finely Chopped
6 Garlic Cloves, Chopped
1 slice Ginger, Chopped
2 pound Lamb, Cubed
2 teaspoon Cumin, Ground
1 teaspoon Coriander, seeds
¼ teaspoon Cayenne
2 teaspoon Salt
5 tablespoon Yogurt, Beaten
2 pound Spinach, Fresh Chopped
¼ teaspoon Garam Masala
In heated, oiled pot 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 , and half the salt. Stir fry for a minute. Add 1 tablespoon of the yogurt. Stir fry for a minute. Keep doing this until all yogurt has been incorporated. The meat should have a slightly browned look.
Stir in the spinach and the remaining salt and cook 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.
¼ teaspoon Peppercorns, Black
6 Cloves, Whole
2 Bay Leaves
6 Cardamom, Whole
2 medium Onions, Finely Chopped
6 Garlic Cloves, Chopped
1 slice Ginger, Chopped
2 pound Lamb, Cubed
2 teaspoon Cumin, Ground
1 teaspoon Coriander, seeds
¼ teaspoon Cayenne
2 teaspoon Salt
5 tablespoon Yogurt, Beaten
2 pound Spinach, Fresh Chopped
¼ teaspoon Garam Masala
In heated, oiled pot 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 , and half the salt. Stir fry for a minute. Add 1 tablespoon of the yogurt. Stir fry for a minute. Keep doing this until all yogurt has been incorporated. The meat should have a slightly browned look.
Stir in the spinach and the remaining salt and cook 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.
