Recipe

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• 4 cloves garlic
• 2 large fresh green chilies
• 1 tbsp grated fresh ginger
• 1 tbsp ground cumin
• 2 tbsp vegetable oil
• 1 1/2 kg stewing lamb
• 2 tbsp ghee
• 2 medium onions, sliced
• 2 bay leaves
• 4 cloves
• 1 cinnamon stick
• 1 tsp ground coriander
• 1 tsp ground cumin, extra
• 500 g spinach, chopped
• 1 (400 g) can chopped tomatoes
• 60 ml tomato paste

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