Step-by-Step Instructions

1. 1.Sauté Onions

   Heat 50ml of oil in a pan. Add 2 chopped onions and cook for 4-5 minutes on medium heat until they turn translucent and light golden.

2. 2.Add Aromatics

   Add 1 tsp cumin seeds, 4 minced garlic cloves, and 2 chopped green chillies to the pan. Cook for 2-3 minutes until fragrant.

3. 3.Cook Tomatoes

   Add 2 chopped tomatoes to the pan. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the mixture.

4. 4.Brown Lamb

   Add 500g of lamb pieces to the pan. Stir well to coat the lamb with the masala. Cover the pan and cook for 15 minutes, allowing the lamb to release its juices and brown slightly.

5. 5.Add Spices

   Uncover the pan. Add 1 tsp chilli powder, 1 tsp turmeric powder, 1 tsp salt, and 1 tsp coriander powder. Mix thoroughly and cook the spices for 4-5 minutes, stirring constantly, until the raw smell of the spices disappears and the mixture thickens.

6. 6.Add Spinach

   Add 500g of chopped spinach (palak) to the pan. Cover and cook for 5 minutes until the spinach wilts and releases its water.

7. 7.Simmer Curry

   Stir the spinach into the lamb curry. Cover the pan again and cook for 20 minutes on medium-low heat, allowing the lamb to become tender and the flavors to meld.

8. 8.Finish with Fenugreek

   Uncover the pan and add 1 tsp of dried fenugreek (methi) leaves. Stir well and cook for another 2-3 minutes, allowing the fenugreek to infuse its aroma into the curry. Serve hot.