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Lamb Entrees Lamb Vindaloo Rogan Josh Keema Matar Saag Gosht Boti Kabab Masala       Saag Gosht   Servings 6 Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients 1 pound Lamb cut into 1-inch cubes 1 Chopped Onion 4 tsp Ground Coriander 1 tbsp Mustard Seeds 2 tsp Ground Cumin 1 tsp Chili Powder 1 tsp Turmeric 1/4 cup Plain Curd 1 inch Chopped Ginger 3 Crushed Garlic cloves 2 lb Spinach 1/4 tsp Salt 1/2 tbsp Oil 6 tbsp Fresh Cilantro 1 cup Fresh or frozen peas Preparation Spinach should be trimmed, washed and torn in small pieces Heat the oil in a casserole and cook the onion over medium-high heat, stirring constantly, until soft. Stir lamb, coriander, mustard seeds, cumin, chili powder and turmeric. Mix all the ingredients well Add 1 tbsp of curd and cook over high heat, stirring the meat until all the curd is absorbed - 3 to 5 minutes. Repeat with a second tbsp of curd, third, etc till the yogurt is used up When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil. Cover the casserole, lower the heat and simmer for one hour. When the meat is cooked, increase the heat to medium and add the spinach in batches, stirring each batch until it is wilted. When all the spinach is incorporated, cook the stew, uncovered, over high heat to evaporate any excess liquid - about five minutes. Add the salt just before serving.