Saag Meat (Spinach & Lamb Curry)

Ingredients

• 450g lamb, cubed
• 500g fresh spinach, blanched and chopped
• 3 tbsp ghee
• 1 onion, finely diced
• 1 tbsp ginger-garlic paste
• 1/2 cup heavy cream
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric
• 2 green chilies, minced
• salt and pepper to taste

Method

1. Heat ghee; toast cumin seeds, then add diced onion and fry until golden.
2. Add ginger-garlic paste and cook for 1 minute.
3. Add cubed lamb and brown on all sides, about 6 minutes, until no longer pink on the outside.
4. Stir in turmeric, garam masala, and green chilies.
5. Add chopped spinach and heavy cream; simmer covered for 15 minutes until lamb is tender and cooked through to at least 63°C/145°F.
6. Season with salt and pepper; serve hot.