I made this last night, in an effort to mimic the same dish I had at Mitali in NYC a few months back and it was really good, John had two helpings and even our dog Fellini got a plate of his own. I simplified a recipe from the internet (http://spicediary.com/) and worked with minimal spices, since we are in transit and I don’t have a full kitchen. See recipe below:
Lamb and Spinach Curry, a simple version
1 lb lamb stew meat, cut into 1.5-2” chunks
1 cup yogurt
4 garlic cloves, minced
2” piece of ginger, peeled and minced or grated
4 tbsp cream or half and half
2 tsp salt
2 tsp chili powder
1 jalapeno pepper, chopped, seeds taken out
2 tsp turmeric
2 tsp ground coriander
2 yellow onions, chopped
1 tbsp each corn oil and butter
1 cup chopped canned or fresh tomatoes
10 oz box of organic chopped spinach, defrosted (fresh may be substituted)
2 large bunches of cilantro, chopped
4 green onions
Fry up the yellow onions until pale yellow, (you can add one star anise bud for perfuming the onions) add the tomatoes and the marinated meat, including all the marinade. Add 1 cup water.
Heat through gently, combining all the ingredients and then place on lowest setting and cook, covered, for 1.5-2 hours, stirring often and adding water if necessary.
In the last 15-20 minutes add the squeezed out, chopped frozen spinach and one bunch chopped cilantro. Add salt and pepper as needed.
Serve with jasmine or basmati rice, raita and cilantro sauce.
1 cup thick plain yogurt (like greek yogurt)
1/2 chopped seedless cucumber
1/4-1/2 tsp salt
dash of cumin
Cilantro sauce: whiz in a mini prep Cuisinart until finely minced
1 bunch chopped cilantro
4 green cut up onions
1/2 lime freshly squeezed juice
dash of salt
2-3 tbsp water