Lamb with Spinach from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey

Name: Lamb with Spinach from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
Ingredients: 900 g/2 lb fresh spinach, trimmed, washed and finely chopped, or frozen spinach, defrosted, may be substituted; 5 tablespoons natural yogurt, well beaten; ¼ teaspoon Garam masala; 2 teaspoons ground cumin seeds; 1 teaspoon ground coriander seeds; ¼–¾ teaspoon cayenne pepper; 2 teaspoons salt; 175 g/6 oz onions, peeled and finely chopped; 6–8 garlic cloves, peeled and finely chopped; 2 1/2 cm/1 inch cube of fresh ginger, peeled and finely chopped; 900 g/2 lb boned shoulder of lamb, cut into 2.5cm/1 inch cubes; ¼ teaspoon black peppercorns; 6–7 cloves; 2 bay leaves; 6 cardamom pods; 8 tablespoons vegetable oil

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This dish could also be made with beef: use cubed chuck steak and cook it for about two hours or until it is tender. Dilli ka saag gosht may be served with rice or bread. I think Fried aubergine sl...

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Ingredients

900 g/2 lb fresh spinach, trimmed, washed and finely chopped, or frozen spinach, defrosted, may be substituted
5 tablespoons natural yogurt, well beaten
¼ teaspoon Garam masala
2 teaspoons ground cumin seeds
1 teaspoon ground coriander seeds
¼–¾ teaspoon cayenne pepper
2 teaspoons salt
175 g/6 oz onions, peeled and finely chopped
6–8 garlic cloves, peeled and finely chopped
2 1/2 cm/1 inch cube of fresh ginger, peeled and finely chopped
900 g/2 lb boned shoulder of lamb, cut into 2.5cm/1 inch cubes
¼ teaspoon black peppercorns
6–7 cloves
2 bay leaves
6 cardamom pods
8 tablespoons vegetable oil