Saag Gosht

Method

1. Heat a heavy-bottomed pan over high heat, add the lamb pieces, and sear them for 4-5 minutes until browned on all sides.
2. Add the minced garlic and ginger to the pan and stir continuously for 1-2 minutes to temper the aromatics into the lamb fat.
3. Reduce the heat to medium, sprinkle in the garam masala, and stir well to coat the lamb evenly in the spice mixture, cooking for a further 2 minutes.
4. Add the spinach to the pan, stir to combine with the lamb and spices, and cook over medium heat for 10 minutes until the spinach has fully wilted and released its moisture.
5. Continue cooking uncovered for a further 10 minutes, stirring occasionally, until the liquid reduces and the sauce thickens and clings to the lamb.
6. Taste and adjust the garam masala if needed, then serve the saag gosht hot between two bowls.