Lamb goulash with spinach

Ingredients for 4 servings:

• 1 kg lamb, from the shoulder or leg
• 1 large onion(s)
• 4 tsp garlic
• 5 tsp ginger root
• 500 ml Lamb stock, alternatively water
• 800 g leaf spinach
• 1 pinch of baking powder
• 125 ml water
• Salt
• 2 tsp chili powder
• 2 tsp garam masala
• 125 ml cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Cut the lamb into goulash-sized cubes. Finely dice the onion and sauté in oil in a pan until translucent. Add the lamb and brown briskly. Add finely chopped garlic, chopped ginger, and salt. Deglaze with the lamb stock and simmer for 1.5 to 2 hours. Add more liquid if necessary; the meat should always be covered. Wash and roughly chop the spinach. Dissolve the baking powder in the water in a pan. Add the spinach and cook for five minutes. Remove the pan from the heat and let it cool slightly. Purée the spinach finely with a hand blender. Season with salt. When the meat is cooked, add chili powder and garam masala and bring to a boil over high heat until some of the liquid has evaporated. Finally, add the cream. This goes well with basmati rice, for example.