1 kg spinach leaves 1 cup water ( for boiling spinach ) 1/4 water ( for spice paste ) 450 g lamb ( mutton ) / beef / chicken, boneless 1 medium onion, finely chopped 75 g butter / ghee / oil 1 - inch cinnamon stick 4 cloves garlic 1/2 - inch ginger, cut in half 2 teaspoon cumin seeds 1 teaspoon coriander seeds
2 green / red chillies 2 black cardamoms 4 cloves Salt to taste 200 ml unsweetened set yogurt 50 g unsweetened butter for garnish 1/2 cup coriander leaves, chopped
Boil spinach in 1 cup till limp. Drain, cool and blanch in the processor jar. Pour into a dish.
Combine garlic, ginger, cumin, coriander, chillies, cardamom and cloves and make a fine paste with 1/4 cup water.
Heat oil in a saucepan and fry chopped onions till light brown. Add cinnamon and fry for 1 minute to flavor oil.
Add spice mixture and stir - fry for 1 - 2 minutes, stirring constantly.
Add meat and fry for 2 minutes, then add yogurt and season with salt to taste. Cover and cook for 30 minutes on a low heat.
Add pureed spinach. Cover and simmer for a further 25 minutes until the meat is tender. For chicken cook for shorter time. Garnish with chopped coriander leaves. Serve with knob of butter and with rice or bread.