Lamb Stew With Spinach Sauce

• 1 1/4 boneless leg of lamb, trim and discard gristle and fat. Cut into one inch cubes
• 2 tablespoons of plain yogurt
• 2 tablespoons of canola oil
• 1 medium red onion, cut into 1/2 lenghtwise, and then thinly sliced
• 6 medium cloves of garlic, coarsely chopped.
• 4 slices of thinly sliced fresh ginger, and chopped finely
• 2 teaspoons of Bin Bhuna hua garam masala
• 1/2 teaspoons ground tumeric
• 2 tablespoons paste
• 1 pound fresh spinach leaves, finely chopped
• 1 1/4 teaspoons sea salt

1. 1. Place the lamb in a bowl. Add yogurt. Stir to coat the meat with the yogurt. Refrigerate, covered overnight. This allows the yogurt to absorb some of the fat from the lamb, and to prevent it from curdling the sauce.
2. 2. Heat the oil. Add onion, garlic and ginger. Stir for 8 to 10 minutes. remove the skillet from heat. Stir in garam masala and tumeric. Transfer the onion mixture to a blender jar, and add the tomato paste and 1/4 cup of water. Puree! to make a smooth, reddish brown paste.
3. 3. Return the lamb to the same skillet to help deglaze the skillet. Once the liquid boils off the lamb will start to brown. 10 to 12 minutes.
4. 4. Add the spinach, a handful at a time and stir in. Add the onion spice paste. Pour 3.4 cup water into the blender jar and swish it around to wash the jar and add that to the skillet. Stir in the salt.
5. 5. Reduce the heat to medium low. Stir occasionally, but simmer for 28 to 30 minutes. Then Serve. Bobby finished some in the oven, and the other in a crock pot, but added the spinach at the end so that the spinach would stay green.

lamb, yogurt, canola oil, red onion, garlic, fresh ginger, bhuna hua garam masala, ground tumeric, paste, fresh spinach leaves, salt

Taken from www.epicurious.com/recipes/member/views/lamb-stew-with-spinach-sauce-50060280 (may not work)