LAMB IN FRAGRANT SPINACH SAUCE

Preparation Method :

• Trim the excess fat from the meat and cut into cubes. Put the yogurt in a bowl and beat with a fork until smooth.
• Add the vinegar, gram flour and turmeric and beat again until well blended.
• Add the meat and mix thoroughly, cover and leave to marinate in the refrigerator for 4 hours. Return to room temperature before cooking.
• Heat the oil in a medium-sized, heavy-based saucepan over a low heat.
• Add the cinnamon, cloves, cardamom pods and bay leaves and cook gently, stirring, for 30 seconds, then add the onion.
• Increase the heat to medium and cook, stirring frequently, for 5 minutes, until the onion is soft and translucent.
• Add the garlic and ginger purees and cook for a further 5 minutes, until the onion is a pale golden colour.
• Add the cumin and chilli powder and cook, stirring, for 1 minute. Add the tomatoes and their juice and cook for 5 minutes, stirring frequently, then add the warm water.
• Cook for a further 3 minutes, or until the oil separates from the spice paste.
• Add the marinated meat, increase the heat slightly and cook, stirring, for 5 minutes, until the meat changes colour.
• Add the salt and sugar, stir, then pour in the warm water. Bring to the boil, then reduce the heat to low, cover and simmer, stirring occasionally, for 60 minutes.
• Meanwhile, blanch the spinach in a large saucepan of boiling salted water for 2 minutes, drain and immediately plunge into cold water.
• Heat the ghee in a separate medium-sized saucepan over a low heat. Add the chopped garlic and cook, stirring, until the garlic is lightly browned.
• Stir in the nutmeg and garam masala. Squeeze out the excess water from the spinach, add to the spiced butter and stir to mix thoroughly.
• Add the spinach mixture to the curry, then add the cream. Stir to mix well and simmer, uncovered, for 3 minutes.
• Remove from the heat and serve immediately with Chilli- coriander Naan or plain boiled basmati rice.