Braised lamb with spinach sauce

Ingredients for 3 servings:

• 600 g lamb (shoulder)
• 400 g spinach
• 400 ml milk
• 400 ml tomato(s), pureed
• 1 m.-sized onion(s)
• 3 garlic cloves
• 1 pinch of cardamom, ground
• 1 pinch of cinnamon
• 6 carnations
• 2 tsp ginger powder
• ½ tsp cumin
• 5 tsp curry powder
• 1 tsp chili powder
• 2 tsp sugar
• 1 tsp turmeric
• 1 pinch of coriander
• 2 tbsp clarified butter
• 1 tsp salt
• ½ tsp pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Ghost Saag, slightly spicy

First, wash the spinach thoroughly and then chop finely. It’s better to wash fresh spinach three times rather than once too few, as sand and dirt tend to get trapped in it. If you can’t find fresh spinach, you can also use frozen spinach, although fresh is preferable. Cut the lamb into bite-sized pieces, as you would for goulash. If you don’t like lamb, you can also use chicken, duck, or beef. Then mix all the spices, except the cinnamon, in a small bowl. My measurements are level spoons—so don’t make a pile of them, or it will be very spicy. Finely dice the onion and garlic. First, heat the clarified butter in a large pan, then fry the onions and garlic until translucent. Now add the spices (cinnamon comes later). Sweat them briefly. Stay with the pan and stir constantly, adding a little more lard if necessary to prevent burning. Now add the lamb cubes and fry until crisp. If you want, you can marinate the lamb in the spices and oil beforehand and then use this marinade later. However, it’s not absolutely necessary for flavor. Once the meat is browned, add the crushed tomatoes and cinnamon. Now stir in the milk until a slightly creamy sauce forms. It’s better to add more milk later. Simmer the whole thing on low heat for about 25 minutes. Then add the chopped spinach. It may look a bit much, but the spinach will collapse immediately. Then cook for another 10-15 minutes, season to taste, and it’s done. The whole apartment now smells as wonderful as the Indian restaurant on the corner, and it tastes just as good. Serve with fragrant rice (cooked with a little clove, salt, butter, and turmeric) and the Indian pan bread “naan” (yeast dough baked in a pan to form flatbreads). For additional seasoning at the table, add Indian curry.