Directions for Saag Gosht

1 Mix together the ginger, garlic, chilli powder, salt and garam masala in a bowl. Set to one side

2 Heat the oil in a medium saucepan. Add the onions and fry for 10-12 minutes or tell well browned

3 Add the cubed lamb to the sizzling onions and stir fry for about 2 minutes.

4 Tip in the spice mixture and stir thoroughly until the meat pieces are well coated.

5 Pour in the water and bring to the boil. As soon as it is boiling, cover the pan and lower the heat. Cook gently for 25-35 minutes without letting the contents of the pan burn.

6 If there is a still a lot of water in the pan when the meat becomes tender, remove the lid and boil briskly to evaporate any excess

7 Meanwhile, wash and chop the spinach roughly before blanching it for about 1 minute in a pan of boiling water. Drain well

8 Add the spinach to the lamb as soon as the water had evaporated. fry over a medium heat for 7-10 minutes, using a wooden spoon in a semi-circular motion, scraping to the bottom of the pan as you stir

9 Add the red capsicum, green chillies and fresh coriander to the pan and stir over a medium heat for 2 minutes. sprinkle on the lemon juice (if using) and serve immediately