Saag Gosht (Lamb and Spinach Curry)

• 2 tbsp Ghee
• 2 medium Yellow onion
• 1 medium Green chili pepper
• 25 g Ginger root
• 5 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 2 tsp Garam masala
• 800 g Lamb shoulder, boneless
• 400 g Canned tomatoes
• 500 ml Water
• 2 tsp Fine sea salt
• 250 g Spinach
• 150 g Yogurt, plain

1. Heat the ghee in a Dutch oven over medium heat. Finely slice the onion, then add it with a pinch of the salt and cook for 10 to 12 minutes, stirring, until deep golden.
2. Slice the green chilli, peel and finely grate the ginger, and crush the garlic. Stir them into the onions and cook for 1 minute until fragrant.
3. Add the ground cumin, ground coriander, ground turmeric and 1 tsp of the garam masala. Cook for 30 to 60 seconds, stirring constantly, so the spices bloom without catching.
4. Cut the lamb into bite-sized pieces and add to the pan with the remaining salt. Turn the heat up to medium-high and brown for 6 to 8 minutes, stirring occasionally, until the lamb has lost its raw colour and has some caramelised edges.
5. Stir in the canned tomatoes and water, scraping up any browned bits from the base of the pan. Bring to a gentle simmer, then cover and cook on low for 60 minutes, stirring every so often, until the lamb is tender.
6. Add the spinach in handfuls, stirring until it wilts into the sauce. Simmer uncovered for 5 minutes to thicken slightly, then take off the heat and stir in the yoghurt and remaining garam masala.
7. Taste and adjust seasoning if needed, then rest for 5 minutes so the sauce settles. Serve hot.

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