Indian Lamb in Spinach Sauce

For the Indian lamb in spinach sauce, first prepare the ginger-garlic paste. For the ginger-garlic paste, peel and coarsely chop the ginger and garlic, and puree finely with 1 tablespoon of water in a blender.

Rinse the lamb and pat dry, cut into cubes about 2 cm. Wash and coarsely chop the spinach, peel and finely dice the onion.

Heat the ghee in a saucepan and fry the onions until light brown, add the ginger-garlic paste and meat and stir-fry for 5 minutes.

Add coriander, cumin, turmeric, chili powder and yogurt to the meat, add salt and cook for about 5 minutes, stirring repeatedly.

Now add the spinach and simmer on low heat for about 20 – 25 minutes, stirring occasionally and adding a little water if needed.

Add the garam masala and let it simmer for 2 minutes without heat. Cut the ginger into fine sticks and sprinkle over the lamb. Arrange the Indian lamb in spinach sauce and serve.

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