This is one of my favourite curries. I have a recipe on a bit of paper that I took down over the phone from a friend, but I have no idea where it’s originally from. Anyway, it deserves to be more widely known. Rather than list the ingredients separately at the top, I am just bolding them when they’re first mentioned.
These quantities serve 6-8. But I’d recommend doubling the quantities, as it’s even more delicious when reheated the next day.
Heat some vegetable oil in a pan
When it’s hot, add 1/4 tsp black peppercorns
Add 6-7 whole cloves
Add 2 bay leaves
Add 6 cardamon pods
Stir these for a while in the hot oil
Add one good-sized thinly sliced onion
Add 8 cloves of chopped garlic
Add 20 g of chopped root ginger
Cook all this together, stirring occasionally, until the onions brown. Ideally, you want to leave it unstirred every now and then, so that the bottom layer of onions just begins to char, but doesn’t actually burn.
Add 1 kg of cubed lamb, or other meat
Add 2 teaspoons of grond cumin
Add 1 teaspoon of ground coriander
Add 1 teaspoon of cayenne pepper; or if you don’t have it, a mix of paprika and ground black pepper, or whatever you have.
Add 2 teaspoons of salt
Stir this together. Keep stirring as necessary through the next steps, to prevent sticking.
Add 5 big tablespoons of full-fat Greek yoghurt, one at a time. Quantities are vague, but adding too much is better than not adding enough.
Add 1 kg of spinach: frozen is fine (but defrost it first); tinned is fine, too. I’ve never tried it with fresh spinach, and I’m not keen to attempt the experiment.
Stir it all in together, and bring it up to heat
Cover the pan, and simmer gently for an hour
Why is this recipe so good? Because it’s so distinctive. Lots of curries taste great, but pretty similar to each other. This one doesn’t. It has a real quality to it.