This combination of spinach, lamb and spices is simply irresistible!

• Ingredients:

• 3 tbsp (45 mL) mustard oil
• 6-7 cloves, coarsely crushed
• 3-4 black cardamom, coarsely crushed
• 3-4 green cardamom, coarsely crushed
• ½ cinnamon stick, coarsely crushed
• ½ tsp (2 mL) cumin seeds
• ½ cup (125 mL) onions, chopped
• 1 tbsp (15 mL) ginger garlic paste
• ½ tsp (2 mL) turmeric
• 1½ tbsp (22 mL) coriander powder
• 1 tsp (5 mL) garam masala
• Salt to taste
• 1¼ cups (300 mL) tomatoes, chopped
• 1 lb (454 grams) leg of lamb, boneless, cut into 1” (2.5 cm) chunks
• 3 cups (750 mL) fresh spinach, coarsely chopped

• Method:

• Heat oil in thick bottom pan on medium high heat. Add cloves, black cardamom, green cardamom, cinnamon and cumin. As they sputter add onions.
• Sauté for 3-5 minutes on medium heat until golden. Add ginger garlic paste. Sauté for 20-30 seconds.
• Add turmeric, coriander, garam masala and salt. Stir.
• Add tomatoes. Stir. Cook for 8-10 minutes on medium high heat or until mixture reduces to a loose paste.
• Add lamb. Stir. Cook for 10 minutes stirring occasionally scraping the sides and bottom.
• Add spinach. Mix well. Cover. Cook for 10 minutes on medium heat.
• Uncover. Stir well. Continue cooking for 8-10 minutes until lamb is fully cooked.
• Turn off heat. Serve hot with choice of naan, roti or rice.

• ©/® Smucker Foods of Canada Corp. or its affiliates.