Curry with Spinach and Lamb

Ingredients

• 1 kg lamb meat (from shoulder or shank)
• 3 onions
• 2 Garlic cloves
• 1 piece fresh ginger (about 3 cm)
• 2 red chilies, finely chopped
• 0.5 tsp paprika powder (sweet)
• a pinch ground cloves
• 1 tsp turmeric
• 1 tsp ground coriander
• 50 g yogurt
• Salt
• 200 ml lamb stock
• 200 g spinach
• 3 tbsp oil
• 2 tbsp chopped coriander leaves
• 400 g rice

Instructions

1. 1.

   Cut the meat into 4 cm cubes. Peel and halve the onions lengthwise, then slice thinly. Peel one garlic clove and finely dice it; grate the ginger. Press the remaining garlic clove into the ginger. Mix the ginger‑garlic with the other spices, chilies, onions, and ½ tsp salt, then stir in the yogurt. Combine the meat with this mixture and refrigerate covered for about 1 hour to marinate.

2. 2.

   Heat oil in a pan. Briefly sauté the diced garlic, then add the meat with its marinades. Cook on low heat, covered, for about 1¼ hours, gradually adding lamb stock while stirring occasionally and adding more if needed.

3. 3.

   Cook rice according to package instructions.

4. 4.

   Wash, trim, and roughly chop the spinach. Add it to the lamb during the last 15 minutes of cooking.

5. 5.

   Taste and adjust seasoning, then serve with the cooked rice.