Lamb With Spinach
|Spinach/Four w-ounce packages of frozen spinach||3 Pound|
|Onions||3 Medium, peeled and coarsely chopped|
|Ginger piece||1 , peeled and coarsely chopped (2 Inches Long And 1 Inch Wide)|
|Garlic||8 Clove (40 gm), peeled and coarsely chopped|
|Vegetable oil||8 Tablespoon|
|Boneless shoulder lamb meat/Hank/neck/leg— for proportions||3 Pound (Cut Into 1-Inch Cubes)|
|Cinnamon stick||3 Inch|
|Whole cardamom pods||7|
|Ground coriander||2 Tablespoon|
|Ground cumin||1 Tablespoon|
|Ground turmeric||1 Teaspoon|
|Canned tomato||1 Medium, chopped|
|Plain yogurt||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Garam masala||1 Tablespoon|
In a large pot, bring about 5 quarts of water to boil.
Meanwhile, trim and wash the fresh spinach thoroughly in cold water.
Make sure you get all the sand out.
Drop the spinach in the boiling water, a pound batch at a time, and let it boil until the leaves wilt.
You may need to push it down occasionally.
As each batch wilts, scoop it out into a colander and run cold water over it.
(If you are using frozen spinach, cook and drain.) When all the spinach is done, squeeze out most of the water and mince it.
Keep aside in bowl.
Place the chopped onions, chopped ginger, garlic, green chili, and 5 tablespoons of water in the blender container and blend at high speed until you have a smooth paste (about 1 minute).
Heat the oil in a 4-5-quart heavy-bottomed pot over medium heat.
Pat dry the cubes of meat thoroughly on paper towels.
Put 7 or 8 pieces at a time into the hot oil and brown them on all sides.
Remove with a slotted spoon and set aside.
Put the cinnamon stick, cloves, cardamom pods, and bay leaves in the same hot oil.
When the bay leaves begin to darken (10 to 20 seconds), add the paste from the blender (keep face averted).
Keep stirring and frying for 10 minutes until the mixture darkens (if it sticks to the bottom, sprinkle a teaspoon of water at a time, and keep frying).
Now lower the flame and, continuing to stir and fry constandy, add at intervals first the coriander, cumin, and turmeric, 2 minutes later the chopped tomato, then about 5 minutes later the yogurt, and finally 2 minutes later the browned meat cubes.
When meat and spices are well mixed put in the spinach.
Add salt, bring to a boil, then cover and lower the heat to allow the mixture to simmer gently for 50 minutes.
(Most meat gives out enough water for it to cook in its own juice, as it were.
If you find that the meat is sticking, you can add up to 1/2 cup of warm water.) Stir occasionally as it cooks.
At the end of the cooking time, uncover, increase heat, and cook rapidly until most of the liquid evaporates, leaving a thick sauce.
Put in the garam masala and stir gently, being careful not to break meat pieces.
To serve: Place in warm dish and serve with chapatis, Potatoes with Asafetida and Cumin and Yogurt with Roasted Eggplant.
Or you could serve it with plain boiled rice, any lentils, and a cauliflower dish if you like.