Ingredients
For servings
| 3 cloves | garlic |
| 1 ½ inches | fresh Ginger root peeled and roughly chopped |
| 2 | green chile peppers chopped |
| 1 | onions roughly chopped |
| ½ cups | vegetable oil |
| 28 ounces | Lamb shoulder cut into large chunks |
| 2 teaspoons | Coriander seed crushed |
| 2 | Cardamom pods crushed |
| 1 teaspoon | Cumin seed crushed |
| 1 teaspoon | Garam Masala |
| 1 teaspoon | Turmeric |
| 1 teaspoon | salt |
| 1 tablespoon | Tomato paste |
| 1 cup | lamb stock (or water) |
| 2 handfuls | Spinach washed and roughly chopped |
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Directions
1 Put the garlic, ginger, chillies and onion in a food processor and blend to make a puree.
2 Heat the oil in a wide pan and brown the meat pieces on all sides. Remove from the pan and set aside.
3 Fry the spices in the oil for 2 minutes then add the salt and onion puree and cook for 3 minutes.
4 Return the meat to the pan, add the tomato paste and lamb stock, then cover and simmer very gently for about 45 minutes. Add a little water during the cooking if needed.
5 Add the spinach to the pan and cook for a further 30 minutes or until the lamb is very tender.
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