1. Remove seeds and white membrane from the chilli and chop finely. 2. Set aside with garlic and ginger. 3. Heat 2 Tbsp oil in frying pan and brown the lamb in batches, drain on paper towel. 4. In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon. 5. Cook for 1 minute or until seeds start to pop. 6. Set aside. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices. 7. Add garlic, ginger, chilie, turmeric, cumin, chili powder, coriander and bay leaves to onion. 8. Cook for 1 minute, then add lamb and stock. 9. Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours. 10. Stirring occasionally. 11. Add spinach and salt, cook for 5 more minutes or until spinach is wilted. 12. Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
