Savory Lamb and Spinach Curry

1. Prepare the Spinach

If you are using fresh spinach, blanch it by boiling it in a large pot until the leaves turn from bright green to dark green. Drain the spinach in a colander, then rinse with cold water to stop the cooking. Squeeze out as much water as you can and mince the spinach finely. If you are using frozen spinach, thaw it and squeeze out the excess water. Set the spinach aside.

2. Blend Aromatics

Blend the onions, ginger, garlic, and green chili (if using) with 5 tablespoons of water until you have a smooth paste. This will form the aromatic base of your curry.

3. Brown the Lamb

Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Pat the lamb cubes dry with paper towels, then add them to the pot. Brown the lamb on all sides, which should take about 5–7 minutes. Remove the lamb and set it aside.

4. Fry the Whole Spices

In the same pot, add the cinnamon stick, clove, cardamom pods, and bay leaves. Fry the spices for about 10 minutes until they release their fragrance.

5. Cook the Onion Paste

Add the onion paste to the pot and cook, stirring often, until the mixture turns golden brown.

6. Add Ground Spices and Tomato

Stir in the ground coriander, cumin, and turmeric, allowing the spices to cook for a minute. Add the chopped tomato and yogurt, stirring continuously to prevent the yogurt from curdling.

7. Combine Lamb and Spinach

Return the browned lamb cubes to the pot, making sure they are well-coated with the spice mixture. Mix in the minced spinach and salt, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 50 minutes. Stir occasionally to prevent sticking and to ensure even cooking.

8. Thicken the Sauce

After 50 minutes, uncover the pot and increase the heat slightly to allow the sauce to thicken. Cook until the sauce clings to the meat and has a rich consistency.

9. Finish with Garam Masala

Finally, sprinkle in the garam masala and stir gently to incorporate its aromatic flavors. Serve the lamb and spinach curry warm, ideally with chapatis, plain boiled rice, or your favorite side dishes like lentils or yogurt with roasted eggplant.