Ingredients

Scant 3 oz (80 g) (scant 3 oz) ghee or corn oil 2 tsp cumin seeds 2 tsp cloves 2 large onions, finely chopped 1 3/4 oz (50 g) garlic, finely chopped 1 1/2 oz (40 g) fresh root ginger, finely chopped 2 tsp red chilli powder 1 tsp ground turmeric 2 tsp salt 2 1/4 lb (1 kg) boned leg of lamb, cut into 1 in (2.5 cm) cubes 4 green chillies, slit lengthways 5 1/2 oz (150 g) each turnips and carrots, cut into 1/2 in (1 cm) cubes 10 fl oz (300 ml) lamb stock or water 7 oz (200 g) tomatoes, finely chopped 14 oz (400 g) spinach leaves, finely chopped 1 1/2 tsp ground mixed spices (equal parts cloves, nutmeg, mace and green cardamom) 1 oz (30 g) dill leaves, finely chopped

Description

Lamb Cooked With Winter Vegetables And Spinach. This Recipe Has Its Origins In Kashmir, The Northernmost State Of India, On The Border Of Pakistan, Where The Winters Are Severe. It Is A Simple Yet Warming Everyday Dish Using Turnips, Carrots, Spinach And

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