Sarson Saag Gosht (Lamb and Rapeseed Greens Curry with Yoghurt)

Ingredients:

2 tsp coriander seeds
1 1/2 tsp cumin seeds
3 tbsp oil
1kg boneless leg (or shoulder) of lamb, cut into 3cm cubes
4 onions, finely chopped
6 cloves
6 green cardamom pods
10cm piece of cinnamon stick
10 whole black peppercorns
4 cassia leaves (or bayleaves)
3 tbsp Garam Masala
1/4 tsp ground turmeric
1 tsp paprika
7cm length of ginger, grated
4 garlic cloves, crushed
200ml Greek-style yoghurt
500g saag (rapeseed) leaves and flowering tops (before the flowers open), chopped
500ml water
salt, to taste

Method:

Heat a small, non-stick frying pan and use to dry fry the coriander seeds until aromatic. Take of the heat then use the pan to dry-fry the cumin seeds. Combine the coriander seeds and cumin seeds in a coffee or spice grinder and render to a fine powder.

Heat the oil in a flame-proof casserole (or karahi) over low heat then add the meat, a few pieces at a time, and fry until browned. Remove all the meat from the pan and set aside. Add a little more oil to the pan and use to fry the onion, cloves, cardamom pods, cinnamon, black peppercorns and bayleves for about 8 minutes, or until the onion is lightly browned. Now add the cumin and coriander mixture along with the garam masala, turmeric and paprika. Fry for 30 minutes then stir in the meat, ginger, garlic, yoghurt and water.

Bring the mixture to a boil, reduce to a simmer, then cover the pan and cook for about 2 hours, or until the meat is very tender (by this time most of the water should have evaporated — if it has not continue cooking with the lid off).

Bring a pan of water to a simmer, add the repeseed greens and cook until just wilted. Drain and refresh in cold water then chop finely. Squeeze out any excess water from the rapeseed greens then add to the lamb mixture, return to a simmer and cook for 3 minutes more . Mix thoroughly then season with salt to taste.

Serve hot, with rice.