Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 tb Vegetable oil 2 lb Cubed lamb
1/4 ts Black peppercorns 2 ts Ground cumin seeds
6 Whole cloves 1 ts Coriander seeds
2 Bay leaves 1/4 ts Cayenne pepper
6 Cardamom pods 2 ts Salt
2 Medium onions finely chopped 5 tb Plain yogurt well beaten
6 Garlic cloves chopped 2 lb Fresh spinach chopped
1 Inch cube of ginger chopped 1/4 ts 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 1q/2 of the salt. Stir and
fry for a minute.
Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing
this until all yogurt has been incorporated. 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. Remove the whole spices and serve.

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