posted by Meryl 03-16-102 8:22 PM
Lamb and Spinach Curry
4-6 servings
2 lbs boneless lamb, cubed
2 lbs spinach, washed, drained and stems removed, chopped
2 medium onions, chopped
5 tablespoons yogurt
8 tablespoons olive oil
1/4 teaspoon peppercorns
2 bay leaves
6 cardamom pods
6 whole cloves
6 cloves garlic, chopped
1 inch fresh ginger, chopped
1 teaspoon coriander
2 teaspoons cumin
1/2 teaspoon cayenne
1 teaspoon salt
1/4 teaspoon garam masala
Heat oil. Add peppercorns, bay leaves, and cardamom. Stir for 2 seconds. Add cloves. Add onion, garlic, and ginger. Cook until the onions are soft. Add lamb, coriander, cumin, cayenne & salt. Stir-fry 1 minute. Add yogurt 1 tbsp at a time and continue adding until the 5 tbsp have been incorporated. Add spinach and stir until it has wilted. Cover and simmer 1 hour.
Add garam masala and turn heat to medium. Stir and cook for 5 minutes until the sauce is thick. Remove bay leaves, cardamon pods and if possible the whole peppercorns. Serve with plain rice.