700-800g boneless lamb shoulder in cubes
1 tablespoon of ghee or olive oil
500g of leaf spinach
2 tomatoes
1 cup of tomato juice or replace tomatoes and juice with one can of peeled tomatoes.
1 tablespoon of curry powder
1 teaspoon of masala
2 large onions
4 or 5 green finger chilies
4 or 5 gloves of garlic
Coriander seeds
Cut the onions, peel the garlic, remove seeds from the chilies and peel the tomatoes. Fry onions, garlic and chilies in ghee until they start to colour, cut the heat and put onions, garlic, tomatoes, tomato juice, half of the spinach, chilies and coriander seeds in a blender and puree. Pour the puree in a big pan and add the meat without frying it first. Add curry and masala powder. Cook the meat in the puree until done and the ghee comes to the surface. Stir occasionally. Add the rest of the spinach leafs and let it cook for a little longer. Add salt to taste.
