Punjabi Lamb Curry with Spinach or Palak Gosht Punjab

I thought I should show you how nice the recipes from "50 great curries of India" were.
Remember this is a book by Camellia Panjabi


I made this one last night. It really is very nice, try it. You can choose how hot you want it and regardless of what you choose it is a very flavourful dish. I have to admit that this is one of the rare dishes for which I was unable to accurately imagine the flavour just by reading the recipe. It actually tastes a lot better than it reads.

- Fresh Ginger
- Garlic
- Green chilies (choose the heat you want right there)
- a little cumin powder
- Yogurt
         Puree together.

- Cubed Lamb
         Mix in yogurt mixture and let sit for at least an hour.

         While the lamb is doing its thing either defrost
- a package of frozen pureed spinach
             or blanched and chopped some
- Fresh Spinach

              In the pot where the curry will be cooked
- Oil
- Bay Leaves
- Black Cardamon (black only and not too many)
      temper

- chopped onions (quite a bit)
      add to spices and fry until soft and maybe even a little brown

- Coriander powder
- Cumin powder (about half the amount of Coriander)
      add to onions and fry for a couple of minutes then add a little water and let cook for another couple of
      minutes
      Add meat and marinade and cook


      Not too long before you are ready to serve add spinach and
- a little bit of nutmeg