Blend or process garlic, chillies, ginger, cumin and oil until smooth.
Spread chilli mixture all ove the lamb, cover, refrigerate 3 hours or overnight.
Best if left overnight.
Heat ghee in a large pan, cook onions, stirring, until browned lightly.
Add bay leaves and spices, cook, stirring, until fragrant.
Add lamb, cook stirring, until lamb is just browned.
Boil, steam or microwave spinach until just wilted, drain.
Blend or process spinach, undrained chopped tomatoes and paste until pureed, add to lamb mixture.
Simmer, covere, for 1 1/4 hours.
Remove cover and simmer 30 minutes or until lamb is tender and sauce is thickened.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	480.3 Kcal (2011 kJ)
Calories from fat	207.78 Kcal
		% Daily Value*
Total Fat	23.09g	36%
Cholesterol	175.13mg	58%
Sodium	236.13mg	10%
Potassium	1254.17mg	27%
Total Carbs	11.57g	4%
Sugars	4.43g	18%
Dietary Fiber	4.2g	17%
Protein	54.84g	110%
Vitamin C	47.8mg	80%
Vitamin A	0.8mg	28%
Iron	8.1mg	45%
Calcium	163.1mg	16%

Amount Per 100 g
Calories	117.16 Kcal (491 kJ)
Calories from fat	50.68 Kcal
		% Daily Value*
Total Fat	5.63g	36%
Cholesterol	42.72mg	58%
Sodium	57.6mg	10%
Potassium	305.94mg	27%
Total Carbs	2.82g	4%
Sugars	1.08g	18%
Dietary Fiber	1.02g	17%
Protein	13.38g	110%
Vitamin C	11.7mg	80%
Vitamin A	0.2mg	28%
Iron	2mg	45%
Calcium	39.8mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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