Lamb with Spinach Curry

By Hari Ghotra · 90 min

Ingredients

Instructions

1. Crush the coriander seeds in a pestle and mortar.
2. Add the ginger, garlic and salt and crush everything to a paste.
3. Mix the paste into the lamb and leave for 20 to 30 minutes.
4. Heat the oil and fry the onions until golden brown. Remove one-third of them and drain on kitchen paper.
5. Add the marinated lamb to the remaining onions with the turmeric, salt, chopped chilli and chilli powder. Turn up the heat and fry for 2 to 3 minutes.
6. Turn the heat to the lowest setting, cover and cook for 15 minutes, stirring occasionally.
7. Stir in one tablespoon of yoghurt at a time, letting each be absorbed before adding the next, until all 4 tablespoons are used.
8. Add the spinach, keeping a little back for garnish. Stir, cover and cook for 40 minutes, stirring occasionally, until the lamb is tender and the sauce is thick and creamy with the spinach clinging to the meat.
9. Chop the reserved browned onions and a little fresh spinach, scatter over the top and serve.

Summarized from Hari Ghotra's video. Watch it for the details.

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