Saag Gosht

Rinse the spinach, fresh fenugreek leaves and green chilies. Bring 2 L of water to a boil, plunge in the greens and chilies for 4–5 minutes until the leaves wilt, then drain.

Transfer the blanched greens and chilies to a blender, pour in 120 ml of milk and blend until you get a smooth, thick purée.

Heat ghee in a heavy pot. Add the onion and fry for 8–10 minutes until golden; add the ginger and garlic and cook for 1 minute more.

Add the lamb, turmeric, ground red pepper and salt, stir and sear for 5–7 minutes. Add the yogurt in batches, stirring well each time so it doesn't curdle.

Pour in 250 ml of water, bring to a boil, cover and simmer over low heat for 60–70 minutes, until the lamb is tender. Add a little more water if needed.

Stir in the spinach purée and dried fenugreek leaves, then simmer uncovered for another 10–15 minutes until the sauce thickens and the oil separates.

Remove the pot from the heat, let the saag gosht rest for 5 minutes and serve hot.