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Lamb with Spinach Sauce (Saag Gosht)

1 1/2 pounds of lean, boneless leg of lamb, cut into 1 1/2-inch pieces
5 tablespoons of light vegetable oil
2 cups finely chopped onion
1 tablespoons of grated or crushed fresh ginger
2 teaspoons minced garlic
2 teaspoons ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground red pepper
1 tablespoon paprika
1 teaspoon turmeric
1 cup tomato puree
Coarse salt to taste
1 cup packed chopped cooked spinach, fresh or frozen
2 teaspoons garam masala (see recipe), homemade or store-bought
1/2 cup chopped cilantro leaves and tender stems

Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.
Yield: 4 servings
Difficulty: Easy