LAMB SAG

Lamb With Spinach

3 Tablespoon vegetable oil
6 ea
Whole cloves
6 ea
Cardamom pods
6 ea
Garlic cloves chopped
2 lb
cubed lamb
1 tablespoon
coriander seeds powder
2 teaspoon
salt
2 lb
fresh spinach chopped
1/4 t
black peppercorns
2 ea
Bay leaves
2 ea
Medium onions finely chopped
1 ea
Inch cube of ginger chopped
2 teaspoon
ground cumin seeds powder
1/4 teaspoon
cayenne pepper
1/4 teaspoon
garam masala

Heat the oil in a large pot over a medium-high flame.
When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods.
Stir for a second.
Now put in the onions, garlic and ginger.
Stir and fry until the onions develop brown specks.
Now add the meat, ground cumin, ground coriander, cayenne pepper, and salt.
Stir and fry for a minute.
The meat should also have a slightly browned look.
Add the spinach and the remaining salt.
Stir to mix.
Keep stirring and cooking until the spinach wilts completely.
Cover tightly and simmer on low heat for about 1 hour or until meat is tender.
Remove the lid and add the garam masala.
Turn the heat to medium.
Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce.
Decorate with a Dash of cream
Remove the whole spices and serve.