Spinat-Lammcurry

Ingredients

• 1 kg lamb meat (from shoulder or shank)
• 3 onions
• 2 Garlic cloves
• 1 piece fresh ginger (3 cm)
• 2 small red chilies (finely chopped)
• 1 tsp Paprika powder (sweet)
• 0.5 tsp ground cloves
• 0.75 tsp turmeric
• 1 tsp ground coriander
• 3 medium tomatoes
• 1 tbsp yogurt
• 200 g spinach (fresh)
• Salt
• 200 ml lamb stock
• 3 tbsp oil
• 2 tbsp chopped fresh coriander

Instructions

1. 1.

   Cut the meat into 4 cm cubes as for goulash. Peel and halve the onions lengthwise, then slice thinly. Peel the garlic; finely dice one clove. Peel and grate the ginger. Press the remaining garlic clove with the ginger. Wash, blanch, peel, halve, deseed, and dice the tomatoes.

2. 2.

   Mix the ginger-garlic mixture with the remaining spices and ½ tsp salt, then stir well into the yogurt. Combine the meat with the yogurt mixture and refrigerate covered for 1 hour to marinate.

3. 3.

   Heat oil in a pan. Briefly sauté the diced garlic, then add the meat with its marinades and half of the tomatoes. Simmer covered over low heat for 1¼ hours, gradually adding lamb stock. Wash, dry, and roughly chop the spinach; stir it in with the remaining tomatoes about 5 minutes before the end of cooking. Sprinkle fresh coriander over the dish before serving.