Lamb Saagwala - Lamb with Spinach Curry

Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pan or Dutch oven over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.

Add the finely chopped onion to the pan and sauté for about 8 minutes until golden brown, stirring occasionally to prevent burning.

Add the ginger-garlic paste and green chili (if using) and cook for another 2 minutes, stirring frequently.

Stir in the chopped tomatoes, ground coriander, turmeric, red chili powder, and salt. Cook for about 8 minutes until tomatoes break down and the oil starts to separate from the masala.

Add the lamb cubes to the pan, stirring well to coat the meat with the spice mixture. Cook on medium-high heat for 5 minutes, browning the lamb on all sides.

Lower the heat to medium, add the whisked yogurt gradually while stirring continuously to prevent curdling. Cook for 5 minutes until the lamb is well combined with the sauce.

Pour in 250 ml water, bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 60 minutes until the lamb is tender. Stir occasionally and add more water if needed.

While the lamb cooks, blanch the spinach in boiling water for 2 minutes. Drain and immediately plunge into cold water to retain vibrant color. Puree the spinach in a blender or food processor until smooth.

Once the lamb is tender, stir in the spinach puree and garam masala. Simmer uncovered for another 8-10 minutes to let the flavors meld and the spinach aroma develop.

Adjust seasoning with salt as needed. Heat 1 tablespoon oil in a small pan, and optionally add a pinch of garam masala to temper, then pour over the finished curry for extra aroma.

Serve hot with basmati rice or Indian flatbreads such as naan or roti.