I researched this recipe using three different cook books, a few Pinterest pins, and a couple of YouTube videos. And the thing is each recipe was unique. Ingredient lists, cooking methods, timing, sometimes even the names were different between the recipes. So I wrote down the common elements and choose the styles that I thought sounded best. I went to the grocery store with my list in hand and after selecting the most beautiful bunch of spinach I froze.

It was too much.

I was making this too complicated. So I did what most people do when they feel overwhelmed: I called Mom. What she told me is to just make lamb curry like I always do (with a few tweaks), but in the end add the potatoes and spinach. Sooo much simpler than the page I had covered in scribbled notes.

Ingredients

• 1 1/2 – 2 lbs. Lamb shoulder/leg (2″ pieces) – I used baby goat.
• 2 med. Onions (sliced thin)
• 1 tbsp Sea Salt (trust me on this), to taste
• 1/4 cup Canola Oil
• 1 tbsp ground Coriander
• 1 tsp Chili powder, to taste
• 2 tsp Garlic paste
• 2 whole Cloves
• 1 black Cardamom
• 1/2 cup Plain Yogurt (whipped)
• 2 med Red Potatoes (skinned, quartered)
• 1 bunch of fresh Spinach or 10 oz. frozen
• 1 tsp Olive Oil

What to do

First make lamb curry. For more detailed instructions see this. Wash the meat and heat in a large pot over medium high heat. Once most of the liquid has evaporated, add Onions, Canola Oil, Salt, Coriander, Chili Powder, and Garlic. Roast for a few minutes. Pour in 1-2 cups of Water, Cloves, and Cardamom. Bring to a boil. Cover. Lower heat to low to medium-low. Allow to cook for 1 hr. Add whipped Yogurt and mix well.

After you’ve made a good lamb curry, the potatoes and spinach are additions for the last 30 min. My meat was falling off the bone tender. I took it out and set it aside while I finished up the curry:

Add the Potatoes, cover and allow to continue cooking for another 20 min.

While that’s happening, prepare the spinach. Heat a medium-sized pot over medium heat, add Olive Oil. Put a handful of Spinach at a time in the pot. Keep adding more spinach as it wilts. Don’t forget to stir things up a bit. Once your big bunch has reduced to a measly pile of greens, take it off the heat. Once it has cooled, grind it to a coarse paste.

Pour in the Spinach paste to the lamb curry. Mix well and let it cook for another 10 min. I returned the meat to the pot and stirred things about.

Enjoy!