A pinch of coriander and black pepper to serve with
1 finely chopped red onion
Melt the ghee in a black bottomed casserole. You’ll see the butter has a lovely clear consistency.
Add the onions and fry over a medium heat while stirring constantly until the onions get a nice light brown colour.
Remove the casserole from the heat and put the onions in a food processor.
Add the tomato, water, ginger and garlic to the onions.
Make sure that everything is finely chopped.
Put the mixture back into the casserole, add the meat and salt. Let it simmer for about 30 minutes.
By this time the sauce would have reduced sufficiently.
Add the turmeric, chilli powder, paprika and ground coriander to the sauce.
Slowly boil everything for another 30-45 minutes until the lamb is soft and nicely cooked.
Just keep an eye on the sauce. If it gets too thick, just add some water. Now while the Lamb is cooking you can continue with the rest of the recipe.
Steam the spinach in a big pan with a little bit of oil for about 1-2 minutes.
Place it in the food processor with a ¼ cup of water and mix until it becomes a fine puree.
Put it aside.
In the food processor, mix the green chilli, a fist full of coriander, two cloves of garlic and ½ a cup of water.
Put this aside as well.
When you see a layer of fat forming on top of the curry, you will know that the lamb is soft and perfectly cooked. You can remove the fatty layer before adding the rest of the ingredients if the lamb is too fat.
Have a taste and add salt according to taste.
Add the spinach puree, green chilli, garlic and coriander mixture