Lamb In Pureed Spinach (Saag Gosht)

• 750 g lamb (can substitute chicken)
• 1 large onion, finely chopped
• ghee or oil
• 2 inches fresh ginger, finely chopped
• 2 garlic cloves, finely chopped
• 4 fresh tomatoes, chopped (or 1 can of tinned tomatoes)
• 500 g frozen chopped spinach (fresh spinach works fine too)
• 4 tablespoons fresh coriander, chopped
• Spices 1
• 4 cloves
• 2 brown cardamom pods
• 1 teaspoon cumin seed
• Spices 2
• 1/2 teaspoon turmeric
• 1 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• Spices 3
• 1 teaspoon garam masala
• 1 tablespoon dried fenugreek leaves (optional)

1. Remove fat and cut meat into cubes.
2. Seal the meat by lightly browning in a saucepan (stir to prevent sticking) and then remove.
3. 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.
4. Add tomatoes after 5 minutes.
5. Add the browned meat, add Spices 2 and the spinach.
6. 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.).
7. 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.).
8. Add Spices 3 and fresh coriander and cook for at least another 10 minutes.
9. Serve with Pullao/Basmati Rice.

lamb, onion, ghee, ginger, garlic, tomatoes, fresh coriander, cloves, brown cardamom pods, cumin, turmeric, chili powder, ground black pepper, ground coriander, garam masala, fenugreek leaves

Taken from www.food.com/recipe/lamb-in-pureed-spinach-saag-gosht-60572 (may not work)