1 Pound Lamb with Bones
1 Whole Medium Sized Onion
1 tsp Red Chilli Powder
2 tsp Salt (I use non iodized, so start with 1 tsp depending on the type of Salt you have)
3/4 tsp Tumeric Powder
6 Cloves Garlic
2 Inch Piece Ginger or 3 tbsp Garlic Ginger Paste
1/2 Cup Water
1/4 cup Canola Oil
Handful of Cilantro
1 Packet of Frozen Spinach (I use green giant frozen spinach, or the organic chopped spinach)
1. Heat Oil in Saucepan and adust heat low-medium depending on how strong your stove is
2. Cut onion lengthwise and put into the saucepan, Mix together and wait until it becomes a light brown color.
3. Add the lamb
4. Add 1.5 tsp of Salt, Red Chilli Powder, Turmeric Powder, Garlic Cloves and Ginger or if you are using Garlic Ginger paste, and water,
5. Let the ingredients sit on top of the lamb for about 1 min.
6. Mix together and cover the saucepan for about 15 min.
7. Add 1 bag of frozen spinach
8. Sprinkle 1/2 tsp of Salt on top of the spinach and then mix together with the lamb.
9. Cover the saucepan for about 20 more min or until the lamb is tender. (Note* If you have an electric stove your cooking times may vary, check the lamb to see when tender, and cook on a low to medium setting).
10. When meat is tender add cilantro and mix together.
Enjoy!
Best served with White Basmati Rice and Khatti Daal