Source: Husain, Fernandez: “The Complete Book of Indian Cooking”
2 Heat the oil in a medium saucepan. Add the onions and fry for 10-12 minutes ro until well browned.
Add the cubed lamb to the sizzling onions and stir-fry for about 2 minutes.
Tip in the spice mixture and stir thoroughly until the meat pieces are well coated.
Pour in the water and bring to the boil. As soon as it is boiling, cover the pan and lower the heat. Cook gently for 25-35 minutes without letting the contents of the pan burn.
If there is still a lot of water in the pan when the meat has become tender, remove the lid and boil briksly to evaporate any excess.
Meanwhile, wash and chop the spinach roughly before blanching it for about 1 minute in a pan of boiling water. Drain well.
Add the spinach to the lamb as soon as the water has evaporated. Fry over a medium heat for 7-10 minutes, using a wooden spoon in a semi-circular motion, scraping the bottom of the pan as you stir.
Add the red (bell) pepper, green chillies and fresh coriander to the pan and stir over a medium heat for 2 minutes. Sprinkle on the lemon juice and serve immediately.
By Alex Gibbons