1. Remove the lamb from the bones, reserving the bones. 2. Puree the ginger, garlic and green chil1 in a blender. 3. Whisk the yoghurt and add this to the puree, together with the first 1/2 teaspoon of cumin. 4. Add the lamb meat to this mix and marinate for at least 1 hour, longer if possible. 5. Heat the oil in a cooking pot with the cinnamon, cardamon and cloves. 6. When the oil is hot, add the onions and fry for 15 minutes over a low to moderate heat. 7. Add the coriander powder and saute for 2 minutes, stirring continuously. 8. Add the extra cumin and chili powder and after 10 seconds, add a little water. 9. Cook for another minute or two. 10. Add the meat, marinade and reserved bones, stir well and cook over a moderate heat for 10 minutes, until the yoghurt is absorbed. 11. Saute the meat for a further 3 minutes, then add the tomatoes and tomato paste and cook for a couple of minutes. 12. Add 1 1/4 cups of water and the salt. 13. Turn the heat to low, cover with a lid and leave to simmer. 14. When the meat is almost done, add the spinach, mix well and taste for salt. 15. Cook for 5 minutes unclovered. 16. When ready to serve, discard the bones, sprinkle with the nutmeg and add the knob of butter if liked. ---------------------------------------------------------------------------
Nutrition
Ingredients
