Kashmiri Lamb Curry

• 1 cup plain yogurt
• 1 pinch saffron threads
• 3 tablespoons ground almonds
• 2 1/4 pounds boneless lamb cubed
• 2 tablespoons ghee
• 2 onions sliced
• 15 ounces sauce rogan josh simmer
• 6 ounces baby spinach leaves
• 1/2 lemon juiced
• naan bread
• steamed rice

1. Mix yogurt, saffron and almonds in large bowl. Add lamb and toss to coat. Cover with plastic wrap. Refrigerate for at least 2 hours or preferably overnight.
2. Heat ghee in a large saucepan on medium-high heat. Cook onions for 5 mins, or until soft. Add lamb and rogan josh sauce; bring to a boil. Reduce heat to low and simmer, covered, for 1 1/2 hours, or until tender.
3. When lamb is almost done, cook spinach in saucepan with a little water, until wilted. Drain and chop finely. Add spinach and lemon juice to lamb. Cook for 5 mins. Serve with steamed rice and naan bread.

plain yogurt, saffron threads, ground almonds, ghee, onions, simmer, baby spinach, lemon juiced, bread, rice

Taken from www.yummly.com/recipe/Kashmiri-Lamb-Curry-1398933 (may not work)