Kashmir Lamb With Spinach
A fragrant, not hot, curry. For a bit of kick add ground or fresh chopped chillies to taste.
Steps
Heat the oil in a pan and over medium heat brown the lamb in batches.
Add the onions , garlic and ginger and cook , stirring often , for 3 minutes.
Add the spices and cook , stirring , for 1- 2 minutes until spices are fragrant.
Return the lamb and any juices to the pan.
Add the stock and bay leaves.
Bring to the boil and then reduce heat , stir well , cover and simmer for 35 minutes.
Add the cream , stir , cover and cook a further 20 minutes.
Add the spinach and cook until the spinach has softened.
Ingredients
oil, boneless lamb, onions, garlic cloves, fresh ginger, ground cumin, ground coriander, turmeric, ground cardamom, ground cloves, bay leaves, chicken stock, cream, spinach