Ingredients

Method

Heat the oil in a pan until very hot, then add the cumin seeds and fenugreek seeds. When they sizzle and turn darker, add the onions. Fry until the onions turn medium dark brown.

Meanwhile, whizz the garlic, ginger and green chillies in a mini chopper. When the onions are correctly browned, add the paste and fry until the garlic loses its raw smell, keeping a watchful eye on the proceedings so that nothing catches and burns at the base of the pan.

Turn the heat to high again and add the meat, ground cumin, ground coriander, turmeric, chilli powder and half the salt, fry for a few minutes until the spices lose their raw smell, then start adding the yoghurt, one spoonful at a time, frying between each addition until all the yoghurt has been incorporated and the meat is starting to brown.Stir vigorously between each addition, incorporating any crusty bits at the base of the pan, releasing with water if necessary.

Now add the spinach and the rest of the salt, stirring it well. Cover and cook on a low heat until the meat is tender, about 1 1/2 - 2 hours for lamb, 2-3 hours for beef.

When the meat is cooked, boil some away if there is too much,( depending by how much water was released from the spinach), the sauce should be thick and green. Add the Garam masala, turn the heat off and keep covered.

Serve hot with any of the Indian breads, especially good with Chapati or Naan.

Reheat in a medium oven for 45 minutes (covered) or microwave for 6-8 minutes until heated through.