Lamb Curry

Ingredients

• 600 g lamb meat (shank)
• 500 g spinach
• 2 onions
• 4 tbsp ghee
• 2 tsp freshly grated ginger
• 3 Garlic cloves
• 2 tsp ground coriander
• 1 tsp ground cumin
• 0.5 tsp turmeric
• 0.5 tsp chili powder
• 100 g yogurt
• Salt
• 0.5 tsp garam masala
• 1 piece fresh ginger (ca. 2 cm)
• 2 cups rice

Instructions

1. 1.

   Cut the lamb into bite‑size cubes. Wash, trim and roughly chop the spinach. Peel and finely dice the onions; sauté in hot ghee until translucent, add ginger, then the meat and stir for about 6 minutes. Add pressed garlic. Stir in coriander, cumin, turmeric, chili powder and yogurt, season with salt, and simmer while stirring for 2–3 minutes. Fold in spinach and cover to cook over low heat for about 30 minutes, stirring occasionally and adding water if needed.

2. 2.

   Cook the rice according to package directions. Finally stir garam masala into the sauce and let it infuse for another 2 minutes.

3. 3.

   For serving, peel and cut ginger into thin sticks. Plate lamb in spinach sauce and sprinkle with ginger sticks.