• Preparation time: 20 minutes
• Cooking time: 90 minutes

Ingredients

1.5 Kgs (2lbs) Stewing Lamb (diced)
3 tsp Tiger Tiger Minced Garlic
3 tsp Tiger Tiger Minced Green Chilli
3 tsp Tiger Tiger Minced Ginger
1 tbsp Ground cumin
2 tbsp Oil
2 tbsp Ghee
2 Onions (sliced)
2 Bay leaves
4 Cloves
1 Cinnamon stick
2 tsp Ground coriander
500g (1lb) Spinach, chopped
400g (14oz) Chopped tomato
60 ml Tomato paste

Method

1. In a large marinating bowl mix the garlic, chillies, ginger, cumin and oil.

2. Add the diced lamb into the bowl mixing well, cover, and leave to marinade in the fridge for 3 hours.

3. Heat ghee in a large pan then stir in diced onions and brown lightly.

4. Add the bay leaves and cooking spices (listed above) stir gently for 30 seconds.

5. Add the lamb and cook until browned all over.

6. In a separate pan wilt the spinach with a little water.

7. Blend the wilted spinach with the chopped tomatoes and tomato paste (puree).

8. Add the blended mix to the lamb.

9. Cover and simmer for 1 ¼ hours.

10. Remove the cover and continue to simmer for a further 30 minutes, or until the sauce has thickened.

11. Garnish with chopped coriander and serve with Tiger Tiger Basmati Rice.