Ingredients Jump to Instructions ↓

  1. 8 tablespoons vegetable oil

  2. 1/4 teaspoon peppercorns

  3. 6 whole cloves

  4. 2 bay leaves

  5. 1 teaspoon ground cardamom

  6. 2 onions, chopped

  7. 6 garlic cloves

  8. 2 tablespoons minced gingerroot

  9. 2 pounds lamb, cubed

  10. 2 teaspoons ground cumin

  11. 1 teaspoon ground coriander

  12. 1/4 teaspoon cayenne pepper

  13. 5 tablespoons plain yogurt

  14. 2 pounds fresh spinach, chopped

  15. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In wok heat oil and when hot, add whole peppercorns, whole cloves, bay leaves, and cardamom. Stir, then add chopped onions, garlic cloves, and chopped ginger root. Stir and fry until the onions begin to brown. Add cubed lamb, cumin, coriander, cayenne pepper, and salt. Stir and fry for a minute.

  2. Then add yogurt, a little at a time, stirring until well mixed. Add chopped spinach and salt. Cook until the spinach wilts then cover tightly and simmer on low heat for about 1 hour, or until meat is tender. Raise the heat and cook for about 5 minutes, or until most of the water evaporates leaving a thick, green sauce.

  3. Remove the whole spices.


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