Indian Lamb with Spinach (Lamb Saag)
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INGREDIENTS 1 pound lamb, cut into 1-inch cubes
1 large onion, finely chopped
4 teaspoons ground coriander
1 tablespoon mustard seeds
2 teaspoons ground cumin
1 teaspoon chili powder, less if you want
1 teaspoon tumeric
1/4 cup plain yogurt
1-inch piece finely chopped ginger
3 cloves garlic, crushed
2 pounds fresh spinach, trimmed, washed, and torn into small pieces
1/4 teaspoon salt
1/2 tablespoon vegetable oilHeat the oil in a casserole and cook the onion over medium-high heat, stirring constantly, until soft. Stir lamb, coriander, mustard seeds, cumin, chili powder, and tumeric. Mix all ingredients well. Add 1 tablespoon of yogurt and cook over high heat, stirring the meat utnil all the yogurt is absorbed, about 3 to 5 minutes. Repeat with the second tablespoon of yogurt, third, and so on.
When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to a boil. Cover the casserole, lower the heat and simmer for 1 hour.
When the meat is cooked, increase the heat to medium and add the spinach in batches, stirring each batch until it is wilted. When all the spinach is incorporated, cook the stew, uncovered, over high heat to evaporate any excess liquid, and 5 minutes. Add the salt just before serving.
Serve with rice and pappadoms.
Makes 6 servings