Summary

Ingredients

• 1 kg lamb, shoulder, cut into cubes
• 1 kg spinach, frozen or fresh
• 0.25 teaspoon ¼ black peppercorns
• 6 carnation (s)
• 2 bay leaves
• 6 cardamom pods
• 4 onion (s), finely chopped
• 8 clove (s) garlic, finely chopped
• 3 cm ginger, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon coriander powder
• 1 chilli pepper (s), (Piri-Piri) dried
• 0.5 teaspoon ½ garam masala
• 2 cups yogurt
• salt
• some ginger, for garnish
• Garlic, for the yogurt
• possibly mint or grated cucumber

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Instructions

1. Sort and finely chop the spinach.
2. Heat the oil over medium heat. Add peppercorns, cloves, bay leaves, cardamom, stir briefly, then add onions, garlic and ginger.
3. Then fry the meat, add cumin, coriander, cayenne pepper and 1 teaspoon salt and stir for about 1 minute, gradually adding 1/2 cup of yogurt. Finally add the spinach and another 1 teaspoon of salt. Then let everything simmer for 70 minutes (in the pressure cooker approx. 25 minutes).
4. After opening the saucepan, the sauce is allowed to simmer a little longer to allow some of the liquid to evaporate. 5 minutes before serving, add the garam masala and simmer again briefly. Garnish with freshly chopped ginger.
5. For the garlic yogurt, simply mix some finely chopped garlic with the rest of the yogurt (mint or grated cucumber can be added depending on your taste).
6. Fried aubergine slices, rice or Indian flatbread taste delicious with them. We also like to have couscous with it (not quite stylish).