Ingredients
Lamb 1kg (Halal is best)
Spinach 900g (fresh/frozen/tinned)
Methi 100g finely chopped
Tomatoes 2
Green Chillies 4
Oil 200ml
Onions 3 medium finely chopped
Ginger 5cm wedge / 2 tbs paste
Garlic 6 cloves / 1 tbs paste
Red Chilli Powder 3 tsp
Salt 2 tsp (add more to taste)
Turmeric ½ tsp
Cumin Powder 1tsp
Water 500ml
Garam Masala ¼ tsp
Fresh Coriander 100g finely chopped
Method
1) Place spinach and methi in a pot with one finely chopped onion. Add 100ml of oil, ½tsp of salt, and ½tsp chilli powder and let it boil until the water evaporates.
Once the spinach/methi is cooked set it aside.
2) In another pot, add 100ml oil, the remaining finely chopped onions, and chopped tomatoes. Cook until slightly brown.
3) Add the remaining spices: ginger, garlic, salt, chilli powder, turmeric, cumin and gently fry until the oil separates and rises to the surface of the mixture.
4) Add the lamb and cook until until dry.
5) It takes up to one hour to cook the lamb, add the water and cook on the lowest heat, stirring periodically to prevent burning.
6) When lamb is tender, add the spinach/methi and the fresh coriander, mix well, and simmer for ten minutes.
7) Serve, or leave overnight for a greater infusion of flavour.