Roasted Lamb and Spinach Curry

Roasted lamb and spinach curry is a definitive supper gathering dish and is ideal for peculiar events.According to this recipe, the lamb is roasted slowly to guarantee that the sauce thickens pleasantly and that the meat softens splendidly so it liquefies in your mouth. I had marinaded the meat in advance in a fragrant yogurt sauce so 
that every individual bit of lamb has its very own flavor. 
I recently made this dish for a get together supper and it went down truly well! I think the way to this dish is cooking it gradually, yes it does take a little more time however its well worth the wait..! It is best served along with indian basmati rice or freshly made hot chappatis... !!!

Serves up to 12 people

Ingredients: 
For the marinade:-
1000g lamb, boneless leg cut into 2.5cm cubes
4 garlic cloves, grated
2″ ginger, grated
4 tbsp cream
6 tbsp yoghurt
4 tsp salt
2 tsp kasturi methi (fenugreek leaves)
2 tsp chilli powder
2 tsp garam masala
1 tsp turmeric powder
2 tsp coriander powder
2 tsp meat tenderiser powder
For Masala:-
3 tbsp olive oil
6 onions, roughly chopped
3 tbsp olive oil
5 bay leaves
5 black cardomoms
1 stick cinnamon
2 tsp cumin seeds
3 cloves
3 cloves garlic
2″ ginger
2 tsp salt (or according to taste)
1 tsp turmeric powder
1 tsp chilli powder
2 tsp garam masala
pinch of pepper
2 green birdseye chillis, chopped
3/4 tin plum tomatos
2 handfuls of fresh coriander
300g pureed spinach

How to prepare:

• In a bowl: Mix together the lamb and all of the ingredients listed above under the ‘marinade’ title. Refridgerate overnight.
• Preheat the oven to 170 C.
• In a large open pan, heat the olive oil. Fry off the onions until golden and tender. Remove and grind in a food processor.
• Heat 3 tbsp olive oil in an oven proof pan. Add the whole spices listed above. when they begin to sizzle, add the ginger and garlic. Mix well and add the remaining ground spices and salt.
• Cook for a couple of minutes whilst stirring. Now add the ground onion paste to the pan as well as the green chillies.
• Mix well and cook on medium heat for 3-5 minutes , stirring every couple of minutes. Now add the tomatoes and fresh corriander. Cook the masala for a few minutes until the oil begins to separate.
• Now add the marinated lamb and mix well.
• Add 2 glasses of water to the lamb masala and place in the oven.
• Check the lamb and stir it every 10 minutes. When you do this,if you think the gravy (masala) has thickened, you add some more water.
• Keep an eye on the lamb curry and cook until the lamb is tender (I cooked it for about 3 hours). Once tender (you can tell if the lamb is fully cooked if it breaks apart easily) add the spinach and mix well until it blends with the masala.
• Remove from oven. (NB. You can remove the whole spices from the lamb curry if you want).
• Garnish with cream and fresh coriander.