- Step 1
In a food processor, puree the ginger, garlic, onions and chillies to form a paste. Steam or pan fry the spinach in a large saucepan for about 6 minutes until liquid has evaporated.
- Step 2
Drain, squeeze dry and puree until smooth. Heat the oil in a large heavy-based saucepan. Brown the meat in batches and put to one side.
- Step 3
Add the bay leaves, cardamoms, cloves and cinnamon stick. Cook for 2 minutes. Mix in the onion paste and cook for 5 minutes. Stir in the spinach puree, water and browned meat. Cover and cook over lowest heat for 1 1/2 hours until the meat is tender and a thick, dark green gravy has formed. Stir occasionally.
- Step 4
Stir in the yoghurt. Remove the bay leaves and cinnamon stick. Freezes well.
The Best of Annabel Langbein - 2004, Page 254 Copyright, Annabel Langbein Media. Not for distribution.