Indian Lamb Curry with Spinach

Ingredients

• 600 g lamb shoulder, cubed
• 200 g spinach
• 2 tbsp ghee substitute (olive oil)
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 150 g tomato puree
• 200 ml coconut milk
• 1 tsp cumin seeds
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• ½ tsp chili powder
• to taste salt
• to taste black pepper
• 2 tbsp cilantro, chopped

Instructions

1. 1

   Heat olive oil in a heavy pot over medium heat; add cumin seeds and toast 30 seconds.

2. 2

   Add chopped onion and sauté until golden, about 8 minutes.

3. 3

   Stir in garlic, ginger, and all ground spices; cook 2 minutes.

4. 4

   Add lamb cubes, brown on all sides, about 10 minutes.

5. 5

   Mix in tomato puree and cook 5 minutes to develop flavor.

6. 6

   Pour in coconut milk, bring to a gentle simmer, cover and cook 30 minutes until lamb is tender.

7. 7

   Add spinach and simmer 3 minutes until wilted.

8. 8

   Season with salt, pepper, and garam masala; stir in cilantro.

9. 9

   Serve hot, optionally with cauliflower rice.