Lamb Saag

• 1 long green chili
• 3 garlic cloves, chopped
• 2 cm fresh ginger, grated
• 3 tablespoons oil
• 1 kg boneless lamb, cubed
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon cumin seed
• 1 teaspoon black mustard seeds
• 1 cinnamon stick
• 6 cardamom pods
• 2 onions, chopped
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 2 bay leaves
• 2 cups beef stock
• 1 bunch english spinach, de-stalked and finely shredded
• 1/2 teaspoon salt
• 1 tablespoon fresh coriander, chopped
• 1/3 cup plain yogurt

1. Remove seeds and white membrane from the chilli and chop finely.
2. Set aside with garlic and ginger.
3. Heat 2 Tbsp oil in frying pan and brown the lamb in batches, drain on paper towel.
4. In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon.
5. Cook for 1 minute or until seeds start to pop.
6. Set aside. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices.
7. Add garlic, ginger, chilie, turmeric, cumin, chili powder, coriander and bay leaves to onion.
8. Cook for 1 minute, then add lamb and stock.
9. Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours.
10. Stirring occasionally.
11. Add spinach and salt, cook for 5 more minutes or until spinach is wilted.
12. Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve.

long green chili, garlic, fresh ginger, oil, boneless lamb, fenugreek seeds, cumin, black mustard seeds, cinnamon, cardamom pods, onions, ground turmeric, ground cumin, chili powder, ground coriander, bay leaves, beef stock, english spinach, salt, fresh coriander, plain yogurt

Taken from www.food.com/recipe/lamb-saag-66781 (may not work)