---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Lamb with Spinach (Dilli Ka Saag Gosht)
  Categories: Lamb, India
       Yield: 6 servings
  
       8 tb vegetable oil                       2 lb cubed lamb
     1/4 ts black peppercorns                   2 ts ground cumin seeds
       6 ea Whole cloves                        1 ts coriander seeds
       2 ea Bay leaves                        1/4 ts cayenne pepper
       6 ea Cardamom pods                       2 ts salt
       2 ea Medium onions finely chopped        5 tb plain yogurt well beaten
       6 ea Garlic cloves chopped               2 lb fresh spinach chopped
       1 ea Inch cube of ginger chopped       1/4 ts garam masala
  
   Heat the oil in a large pot over a medium-high flame.   When hot, put in
   the  peppercorns,  cloves,  bay leaves,  and cardamom pods.   Stir for a
   second.  Now put in the onions,  garlic and ginger.   Stir and fry until
   the onions develop brown specks.  Now add the meat, ground cumin, ground
   coriander,  cayenne pepper,  and 1q/2 of the salt.   Stir and fry for  a
   minute.   Add  1 tablespoon of the yogurt.   Stir and fry for a  minute.
   Keep doing this until all yogurt has been incorporated.  The meat should
   also  have a slightly browned look.   Add the spinach and the  remaining
   salt.   Stir to mix.   Keep stirring and cooking until the spinach wilts
   completely.   Cover  tightly and simmer on low heat for about 1 hour  or
   until meat is tender.
   Remove the lid and add the garam masala.  Turn the heat to medium.  Stir
   and  cook  another  5  minutes until most of the water  in  the  spinach
   disappears and you have a thick,  green sauce.   Remove the whole spices
   and serve.
  
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