---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Lamb with Spinach (Dilli Ka Saag Gosht)
  Categories: Lamb, India
       Yield: 6 servings
  
       8 tb Vegetable oil
     1/4 ts Black peppercorns
       6 ea Whole cloves
       2 ea Bay leaves
       6 ea Cardamom pods
       2 ea Medium onions finely chopped
       6 ea Garlic cloves chopped
       1 ea Inch cube of ginger chopped
       2 lb Cubed lamb
       2 ts Ground cumin seeds
       1 ts Coriander seeds
     1/4 ts Cayenne pepper
       2 ts Salt
       5 tb Plain yogurt well beaten
       2 lb Fresh spinach chopped
     1/4 ts Garam masala
  
   Heat the oil in a large pot over a medium-high flame.
    When hot, put in the  peppercorns,  cloves,  bay
   leaves,  and cardamom pods.   Stir for a second.  Now
   put in the onions,  garlic and ginger.   Stir and fry
   until the onions develop brown specks.  Now add the
   meat, ground cumin, ground coriander,  cayenne pepper,
   and 1q/2 of the salt.   Stir and fry for  a minute.
    Add  1 tablespoon of the yogurt.   Stir and fry for a
   minute. Keep doing this until all yogurt has been
   incorporated.  The meat should also  have a slightly
   browned look.   Add the spinach and the  remaining
   salt.   Stir to mix.   Keep stirring and cooking until
   the spinach wilts completely.   Cover  tightly and
   simmer on low heat for about 1 hour  or until meat is
   tender. Remove the lid and add the garam masala. Turn
   the heat to medium.  Stir and cook another 5 minutes
   until most of the water in the  spinach disappears and
   you have a thick, green sauce. Remove the whole spices
   and serve.
  
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