Saag Gosht (Lamb and Mustard Greens Curry)

• 2 medium Yellow onion
• 25 g Ginger root, peeled
• 6 cloves Garlic
• 1 piece Green chili pepper
• 2 tbsp Sunflower oil
• 2 tbsp Ghee
• 800 g Lamb shoulder, boneless
• 2 tsp Fine sea salt
• 2 tsp Ground coriander
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 500 g Tomato, ripe
• 300 g Mustard greens
• 1 ½ tsp Garam masala

1. Finely slice the onion. Grate the ginger and crush the garlic; finely chop the green chilli. Cut the lamb into bite-sized pieces.
2. Heat the sunflower oil and ghee in a Dutch oven over medium-high heat. Add the lamb and 1 tsp of the fine sea salt, then brown well for 8 to 10 minutes, turning so you get good colour. Transfer the lamb to a bowl, leaving the fat in the pan.
3. Reduce the heat to medium and add the onion to the pan. Cook for 10 to 12 minutes, stirring often, until deep golden. Stir in the ginger, garlic and green chilli and cook for 1 minute until fragrant.
4. Stir in the ground coriander, ground cumin and ground turmeric and cook for 30 seconds. Add the tomatoes and the remaining 1 tsp fine sea salt, then cook for 6 to 8 minutes until the tomatoes break down and the masala looks glossy. Scrape the bottom of the pan as you go so nothing catches.
5. Return the lamb to the pan and add 500 ml water. Bring to a gentle simmer, cover, and cook for 55 to 65 minutes, stirring occasionally, until the lamb is tender. If it looks dry at any point, add a splash more water to keep it saucy.
6. Roughly chop the mustard greens, then stir them into the curry. Simmer uncovered for 8 to 10 minutes until the greens are tender and the sauce has thickened slightly. Stir in the garam masala and cook for 1 minute, then taste and adjust seasoning if needed.

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