Cut the lamb into 3-4 cm pieces. Heat the ghee or oil in a large saucepan, add the chopped onions and fry until golden brown.
Add the garlic and ginger paste and fry for a few seconds. Add all the ground spices and fry for a further minute, add a splash of water ensuring the mixture does not stick to the bottom of the pan.
Add the lamb to the pan and cook until the meat has lightly browned. Then add the tomatoes, salt and 120ml/4fl oz of water, cover the saucepan with a lid and simmer over a low heat for 20-25 minutes or until meat has half cooked. Add the fresh spinach, another 120ml/4fl oz of water and combine well, continue to cook the lamb over a low heat until the meat is tender.
Stir in the green chillies and chopped coriander leaves.
Serve.
Ingredients
Directions
Cut the lamb into 3-4 cm pieces. Heat the ghee or oil in a large saucepan, add the chopped onions and fry until golden brown.
Add the garlic and ginger paste and fry for a few seconds. Add all the ground spices and fry for a further minute, add a splash of water ensuring the mixture does not stick to the bottom of the pan.
Add the lamb to the pan and cook until the meat has lightly browned. Then add the tomatoes, salt and 120ml/4fl oz of water, cover the saucepan with a lid and simmer over a low heat for 20-25 minutes or until meat has half cooked. Add the fresh spinach, another 120ml/4fl oz of water and combine well, continue to cook the lamb over a low heat until the meat is tender.
Stir in the green chillies and chopped coriander leaves.
Serve.