Lamb Spinach Curry

Thoroughly clean the spinach.

In a stockpot, bring water to a boil, add 1 tablespoon salt, and cook the spinach for 2-3 minutes.

Drain the spinach and cool it with cold water to halt further cooking.

Blend the spinach in a blender and set it aside.

In a frying pan, heat 1 tablespoon of ghee and add cumin seeds, allowing them to splutter.

Add black cardamom, cloves, and bay leaves, and sauté briefly.

Add onions and fry until they turn lightly golden.

Add ginger, garlic, and green chili, and sauté for another 1-2 minutes.

Mix in Kasuri methi, amchur, red chili powder, and salt.

Add tomato and cook until it becomes soft and pulpy.

Stir in garam masala and cook until the spices and tomatoes are well combined.

Add the spinach puree and mix thoroughly.

Let it simmer for 4-5 minutes.

In a separate pan, heat 1 tablespoon of ghee.

Add the lamb pieces and cook on high heat until browned on all sides.

Add a little water, bring to a boil, cover, and simmer until the lamb is nearly cooked, about 15 minutes.

Combine the spinach gravy with the lamb, adding ½ cup hot water if needed to adjust consistency, and bring to a boil.

Simmer for 5-6 minutes until the curry reaches the desired consistency.

Serve hot with rice.