Lamb with spinach saag gosht

Blanch the spinach in a large pan of boiling water until wilted, then refresh in cold water and drain. Squeeze out the excess liquid and blitz to a smooth purée in a blender or food processor. Set aside.

Heat the ghee or oil in a large, heavy-based pan and add the cumin and cloves. When they start to crackle, add the chopped onions and sauté until light golden. Add the garlic and ginger and sauté for 2–3 minutes, until the garlic begins to change colour, then add the chilli powder and salt and stir for another couple of minutes, until the spices begin to release their flavour and the fat starts to separate from the mixture.

Now add the lamb pieces and cook over a fairly high heat, stirring constantly, for 8–10 minutes, until the meat begins to brown at the edges. When most of the liquid has evaporated and the lamb is well coloured, stir in the green chillies, turnip and carrot. Add the lamb stock or water, then reduce the heat, cover the pan and cook gently for 30–40 minutes, until the lamb is almost cooked.

Remove the lid, add the tomatoes and cook for 10–12 minutes, until the lamb is cooked through and the tomatoes have been incorporated into the sauce. Add the gram flour and cook, stirring, for a minute, to eliminate any raw flavour. Add the small onions and cook for a minute or two, until glazed but still crunchy. Now add the puréed spinach, increase the heat and stir to mix thoroughly.

Check the seasoning, then stir in the butter, lemon juice and spice mix. Serve immediately, with chapattis or other bread.