Directions

COOK THE LAMB BASE

1. Season the lamb on all sides with salt.
2. Heat half the ghee in a heavy based saucepan or Dutch oven over high heat. Cook the lamb in batches, turning, until browned on all sides. Set aside.
3. Thinly slice the red onions and finely grate the garlic and ginger. Roughly chop the tomatoes.
4. Reduce the heat to medium-high and add the remaining ghee to the pan. Stir in the cardamom and cinnamon and cook for 1 minute to bloom.
5. Add the onions and season with salt. Cook for 5 minutes, stirring occasionally, until softened.
6. Add the garlic and ginger and cook, stirring, for 1 minute. Stir in the tomatoes and cook for a further 2 minutes to soften.
7. Add the Kashmiri, turmeric, coriander, cumin and nutmeg and stir to combine. Break off the chilli stalks and then break each in half and add to the pan. Stir to combine.
8. Return the lamb to the pan and add just enough water to cover the lamb.
9. Bring to a simmer then cover with a tight fitting lid. Reduce the heat to low and cook for 4 hours, until fall apart tender (start checking the lamb at 3 hours).

PREP THE SPINACH

1. Bring a large saucepan of water to the boil over high heat.
2. Blanch the spinach for 30 seconds, until just wilted, then drain and refresh in cold water.
3. Drain the spinach well and transfer to a blender. Blend until smooth, then refrigerate until the lamb is ready.

FINISH AND SERVE

1. When the lamb is cooked, pull the bones from the meat and discard. Break the meat up into smaller chunks using tongs.
2. Stir the spinach mixture through the lamb and cook for 1 minute, until heated through.
3. Spoon the lamb into serving bowls and drizzle with some yoghurt. Garnish with coriander leaves and serve with naan or rice on the side.