2 tablespoons oil or ghee

1 large onion, cut in half across and finely sliced lengthwise

1 cardamom pod, broken open

1 stick cinnamon

2 cloves garlic, chopped

1 tablespoon Meat Curry Powder

1 lb (500 g) lean lamb, cubed

2 tomatoes, peeled and chopped or 2 tablespoons yogurt

Salt to taste

1 package frozen spinach or 1 lb (500 g) fresh spinach, washed, cooked and puréed

Fresh chopped mint (optional)

Pinch of ground cumin

1 teaspoon garam masala, or to taste

METHOD

Heat the oil or ghee in a pan. Add the onion, cardamom and cinnamon stick and fry until the onion is browned.

Mix the garlic and curry powder together, adding a little water to make the mixture moist enough not to burn. Add this and the meat to the pan, mix well and sauté until the meat changes color and the spices smell cooked and fragrant. Add the tomatoes or yogurt and mix. Add salt and spinach, a little water (if necessary) and mint. Simmer gently until the meat is cooked. Add cumin and garam masala to taste and serve.