Oil for cooking

½ brown onion, chopped

1.5-2 inches of ginger, chopped/grated

4-5 garlic cloves, chopped

Salt to taste (~1 tsp)

500g diced lamb shoulder

4-5 tbsp natural or Greek yoghurt

~300g washed and dried spinach leaves

Whole spices for tempering

6-8 Whole black peppercorns

2 Indian bay leaves

1 Cassia stick

4-5 Cloves

3-4 Lightly bashed green cardamom pods

Ground spices

1 tsp ground cumin

½ tsp ground coriander

¼ tsp Birds’ eye red chilli

½ tsp mango powder (‘Amchur’)

Good pinch (~1tsp) fenugreek leaves (‘Kasoori Methi’)

1. Add 2-3 tbsp of oil to a large saucepan or deep, frying pan, and allow the oil to heat at a medium-low

2. Throw in the whole spices so they sizzle and pop - only a few seconds

3. Then add the onion and allow to soften and brown, stirring intermittently

4. Stir in the ginger and garlic, and allow to cook for about 30 seconds

5. Then add the ground spices and salt to combine well with the onions, garlic, and ginger

6. Add the diced lamb to let it brown slightly, turn heat to low

7. Then add the yoghurt, a tablespoon at a time, combining it well into the meat after each spoonful

8. Once all the yoghurt is stirred through, turn heat up to a medium-low then add the spinach leaves, and stir well so they start to wilt

9. Put heat to a low and pop on a lid

10. Allow meat to cook through until it’s soft and pulls apart, about 50 minutes

11. Serve with some long-grain basmati rice, or buttered flat breads

You can even make this a day ahead, keep it in the fridge and reheat in a pan until warmed up through for a richer flavour!

Serves 4