Shins lamb and Spianch

Paalag Gosht (spinach and lamb)

Servers 2-4

Ingredients
600g of boneless lamb cut into cubes
450-500g of spinach (wash and cut I usually just hack with scissors until its all cut up a bit)
5 tablespoons of plain natural yoghurt
2-3” piece of ginger peeled and grated
7 cloves of garlic crushed or grated
5 tbsp of peanut, corn or veg oil
2 small onions finely sliced into half rings (trust)
2 tbsp of ground coriander
1 tsp of turmeric
2 tsp cayenne chilli pepper
1tsp of salt

Put the ginger coriander and garlic in a bowl add the meat and mix well. Cover and leave for 30 minutes (or you could do this over night in a fridge)

Get out a stew pan and add the oil, fry the onions until golden and crisp (start with very hot oil then turn down)
Remove the onions and put on some paper towel to absorb the oil
keep the rest of the oil in the pan turn the heat to medium and put in the marinated meat, salt, cayenne pepper and turmeric stir for a couple of minutes then cover and cook for 15 (stirring occasionally)
Take the lid off add 1 table spoon of yoghurt, stir until its completed blended/absorbed repeat with the rest.
Add the spinach it should reduce after a min or 2 of being in the pan put the onions back in a cook for 50mins-1 hour stirring occasionally, if it looks too dry add more water, stir and cover again.

Eat!