Curry with lamb and spinach – Mutton Palak

Ingredients for 4 servings:

• 800 g lean lamb from the leg
• ½ tsp ginger root
• ½ tsp garlic
• 4 tbsp ghee, clarified butter or butter
• 1 cinnamon stick(s)
• 2 tsp garam masala
• ½ tsp cayenne pepper
• 2 cardamom pods
• 125 g natural yogurt
• 500 g spinach, fresh or frozen
• 1 tbsp almonds, ground
• ½ tsp nutmeg, freshly grated
• 3 tbsp crème fraîche
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Cut the lamb into 3-4 cm cubes and season with grated ginger and crushed garlic. Marinate in a bowl for 20 minutes. Place in a saucepan, add enough water to cover the meat, and simmer for about 30 minutes. Thaw the spinach in a saucepan over low heat and simmer for 2-3 minutes. Roughly chopped fresh spinach should be pureed. Remove the meat from the pan and drain, reserving the liquid. Quickly brown the meat in ghee, clarified butter, or butter in a pan. Add the spices, peeled and lightly crushed cardamom, and yogurt, and cook for about 8 minutes, until the meat has completely absorbed the yogurt and there is hardly any liquid left in the pan. Add the spinach, ground almonds, nutmeg, and about 200 ml of the meat stock. Cover tightly and simmer for 7-8 minutes. Stir in crème fraîche and heat gently again. Serve with chapati or flatbread.