Lamb Curry with Coconut and Spinach

This lamb curry combines traditional Indian spices with a creative twist, incorporating creamy coconut milk and fresh spinach for a luscious texture and vibrant color. The balance of spices, including cumin, coriander, and a hint of garam masala, brings warmth and depth to the dish. Perfect for a cozy dinner, this recipe is both comforting and nourishing, catering to a variety of dietary preferences.

Ingredients:

• 2 lbs lamb shoulder, cut into cubes
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 can (14 oz) coconut milk
• 1 cup chicken or vegetable broth
• 4 cups fresh spinach, washed and chopped
• Salt, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the onions and sauté until they are translucent and golden brown.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the lamb cubes to the pot and brown them on all sides.
4. Sprinkle in the cumin, coriander, turmeric, and garam masala, stirring well to coat the lamb in the spices.
5. Pour in the coconut milk and broth, bringing the mixture to a simmer. Cover and cook on low heat for about 1.5 to 2 hours, or until the lamb is tender.
6. Once the lamb is cooked, stir in the chopped spinach and cook for an additional 5 minutes until wilted.
7. Season with salt to taste and garnish with fresh cilantro before serving.