Lamb Shanks with Spinach - Gosht Saagwala

Mix the garlic and ginger pastes, green chilli paste and garam masala together in a large deep bowl till they are well blended.

Add the lamb shanks and mix till they are coated well with the mixture. Cover with cling wrap and refrigerate for 2-3 hours.

While the lamb shanks are marinating, wash the spinach well and chop. Put into a pot with half a cup of water and salt to taste and boil till wilted/ cooked.

Grind the spinach into a paste in a food processor. Keep aside.

When the lamb shanks are done marinating, heat 3 tbsps of the cooking oil in a deep pot/ pan on medium heat. Add the marinated lamb shanks and fry them till browned. Remove and keep aside.

Add the rest of the cooking oil to the pot/ pan and heat. Now add the whole spices and sauté.

As the spices turn slightly darker, add the onion and fry till they are pale golden in color.

Add all the other spices - coriander, cumin and garam masala - and fry for 5 minutes.

Add the tomatoes and fry till the oil begins to separate from the masala.

Add the spinach and the previously browned lamb shanks to this masala, mix well and add half a cup of water. Cover the pot/ pan and simmer the heat. Cook till the lamb shanks are tender. This will take approximately 1 to 1.5 hours and will result in a lovely, thick gravy.

Remove from the fire and garnish with a dollop of fresh butter.

Serve with hot Chapatis , Parathas , plain rice or Jeera Rice !