Lamb and Spinach Curry

From Ars Cookbook

Submitted by waqar

Ingredients

• Cup of virgin olive oil.
• 2 medium onions finely chopped.
• 4 tomatoes finely chopped
• 8 cloves of garlic pulped + equal quantity of fresh ginger pulped.
• 4 large chilis
• Half a table spoon of powdered tumeric.
• Chili powder, up to 1 tbsp.
• Good pinch of dry crushed methi leaves.
• 1 Kg(2.2 lb) of lamb, chops are good, anything on the bone is better.
• Large tin of spinach puree, drained and rinsed with fresh water.
• Small handful of chopped fresh coriander (cilantro).
• Large pinch of ground garam masala.

Directions

1. Add half the oil to a medium pan, allow to warm up, add the onions, along with a good pinch of salt.
2. Once the onions start to become translucent add the garlic and ginger paste, this will start to create a powerful aroma.
3. Add the tomatoes, chili powder, and tumeric.
4. Add a glass of water and allow to cook for 5 to 10 minutes at a good simmer, then add the meat, with a little more water, perhaps half to a quarter of a cup, cook at a strong simmer for 10 - 15 minutes, monitoring constantly.
   • At this stage the onions and tomatoes will have started to dissolve into a pulp and the mixture will start to thicken up.
5. Add the fresh chilis cut up the middle with the stalks removed.
6. Turn up the heat, stirring the mix constantly, adding water as required to keep the sauce liquid.
7. When there is no sign of anything resembling a onion or a tomato, turn up the heat to the maximum, allow the sauce to thicken and then add the remainder of the oil along with the methi, keep stirring the sauce, any lapse of concentration at this stage will result in burnt food!
8. Fry the sauce and meat until becomes a thick dark red/orange colour, add the spinach keep it up high and stirring until the fats start to appear in the sauce, turn off the heat, add the chopped coriander, stir in, sprinkle a good pinch of ground garam masala as a garnish and cover.

For serving with basmati rice you may wish to add some water to the sauce.

Personally I suggest as many whole meal rotis you can get your hands on, tastes better next day.