lamb saag

• Heat a small pan over medium heat. Once hot, put the coriander and cumin seeds into the heated pan. Toast the spices for a few minutes until they become aromatic. Remove from the heat and allow to cool. Once cooled, grind spices to a fine powder.
• Heat the oil in a large pan over medium heat. Add the peppercorns, cloves, bay leaves, cassia, and cardamom pods. Fry, stirring continually, for 30 seconds, until the spices swell.
• Reduce the heat to low. Add the onions, sprinkle with half a teaspoon of salt and fry for ten minutes, or until the onions are soft and translucent.
• Add the ginger and garlic, and fry for a further three minutes, or until the onion becomes golden brown and the raw garlic smell has gone.
• Increase the heat to medium. Add the lamb, ground cumin and coriander and the Kashmiri chilli powder. Mix well and fry for three minutes, stirring frequently, until lamb colours.
• Reduce the heat to low, and add the yoghurt one tablespoon at a time, mixing well before adding the next tablespoon.
• Bring the pan to a gentle simmer, cover, and cook the lamb for two and half hours, or until tender. Stir occasionally. You will need to add water as the lamb cooks, but it is important not to make the gravy too watery.
• Once the lamb is tender, remove the lid and increase the heat. Stir frequently and reduce the sauce until is it thick and clinging to the meat. This may take up to thirty minutes.

for the saag

• Whilst the lamb is cooking, bring four litres (four quarts) of water to a boil in a large pot, and prepare a large bowl with two litres (two quarts) of iced water.
• Once the water is boiling, add the turmeric to the water, then add the leaves. Stir, and once the water has come back to a boil use a slotted spoon to transfer the leaves to the iced water. Stir well to distribute the leaves and allow to cool.
• Once the leaves have cooled, remove them from the iced water and gently squeeze the water from them. Coarsely chop the leaves and set them aside.

to finish

• Once the lamb is cooked add the garam masala, the remaining one teaspoon of salt, and the spinach. Mix gently. Bring the pan back to a simmer, cover, and cook for ten minutes.
• Increase the heat to high, uncover the pan and cook for a further five minutes to reduce and thicken the gravy.

to serve

• Transfer to a serving dish, drizzle with the warmed yoghurt and serve.