Time 1h5m Yield 6 serving(s) Number Of Ingredients 16 Steps:
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.
Yield 4 servings Number Of Ingredients 15 Steps:
Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro
Time 1h40m Yield 4 serving(s) Number Of Ingredients 17 Steps:
Remove fat and cut meat into cubes. Seal the meat by lightly browning in a saucepan (stir to prevent sticking) and then remove. At the same time, in a separate pan or wok, fry onion until golden in some ghee or oil, then add ginger, garlic and Spices 1. Add tomatoes after 5 minutes. Add the browned meat, add Spices 2 and the spinach. Stir it all about ensuring it doesn’t stick and that the spinach is distributed throughout. (If it seems too dry add a little water.). Simmer until the meat is tender- about 45 to 60 minutes (although it will improve if cooked longer- just make sure it doesn’t dry out, by adding water.). Add Spices 3 and fresh coriander and cook for at least another 10 minutes. Serve with Pullao/Basmati Rice.
Time 1h45m Number Of Ingredients 15 Steps:
Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée adding 1 tbsp water if you need to. Heat 1½ tbsp oil in a large flameproof casserole or sauté pan. Brown the lamb all over in two batches, then lift onto a plate and put to one side. Add the remaining oil and fry the spices in the same pan for 2 mins, adding a splash of water if they start to catch. Then add the onion purée and cook for 2 mins. Add the lamb, tomatoes and stock. Stir, cover and cook for 45 mins. Stir in the spinach then cook for another 45 mins or until the lamb is tender. If the sauce is looking thin, take the lid off for the last 20 mins of cooking to reduce it. Scatter over the coriander. Serve with naan or rice.
