First of all, the spinach has to be washed well and then finely chopped. It is better to wash fresh spinach three times rather than once too little, as sand and earth tend to hide. If you can`t get fresh spinach, you can also use frozen leaf spinach. Fresher is preferable, however.
Cut the lamb into bite-sized pieces as for goulash. If you don`t like lamb, you can also have chicken, duck or beef. Then mix all the spices, except for the cinnamon, in a small bowl. My quantities are my leveled spoon - so don`t put a mountain on it, otherwise it will be very spicy. The onion and garlic are finely diced.
First heat the clarified butter in a large pan, then fry the onions and garlic until translucent. Now you can add the spices (cinnamon comes later). You will briefly sweat with it. Hold on here and stir, if necessary add a little more lard so that nothing burns. Now add the lamb cubes and sear them.
If you want, you can marinate the lamb in the spices and oil beforehand and then use this marinade. But it is not absolutely necessary for the taste.
When the meat is seared, add the tomatoes and cinnamon. Now stir in the milk until you have a slightly creamy sauce. Better to add more milk later.
The whole thing is now simmered on the lowest flame for about 25 minutes. Then add the chopped spinach. It looks a bit much, but the spinach immediately collapses. Then cook for another 10-15 minutes, season to taste - done.
The whole apartment smells just as wonderful as the Indian on the corner and it tastes just as good.
This is served with fragrant rice (cooked with a little clove, salt, butter and turmeric) and the Indian pan bread Naan (yeast dough baked into flat cakes in a pan). Indian curry is prepared for seasoning at the table.
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