This comes from my Madhur Jaffrey Indian cookbook, which is one of my favorites, and I’m not sure why I haven’t gotten around to posting it before. It’s easy, if time consuming, and really excellent. I’ve yet to try one of Madhur’s recipes that I don’t love, but this is a particular favorite of ours. It can also be done with beef, but I do think it would lose something without the lamb. I served it with roasted curry cauliflower and broccoli and a flatbread.
2 bags spinach
2 large onion, coarsely chopped
2 inch piece fresh ginger root, coarsely chopped
10 cloves garlic, minced or crushed
1/4 cup vegetable oil
6 bay leaves
10 cardamon pods
10 whole cloves
2 sticks cinnamon
2 1/2 lbs lamb, cut into one inch cubes
5 Tb plain yogurt, beaten smooth
1.5 tsps salt
1 Tb ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper — or to taste
1 tsp garam masala
Put onion ginger and garlic in food processor and pulse unti finely chopped.
Put oil in a heavy pot and set over high heat. When oil is hot, put in bay leaves, cardamom, cloves and cinnamon sticks. Stir and put in onion, ginger and garlic. Stir and cook over high heat for 5 minutes.
Put in meat, spinach, 2 cups water, salt, coriander , cumin and cayenne, Stir. Add yogurt tablespoon by tablespoon until incorporated. Lower heat and simmer for approximately an hour, or until tender. Put in garam masala and bring contents to boil again. Cook, uncovered, stirring gently over high heat for 5-7 minutes, or until sauce is reduced and thick.