Ingredients
The following ingredients have 6 Servings
- 2 tablespoons ghee
- 4 pounds lamb necks, cut cross-wise into 2-inch pieces (or 2 pounds of boneless lamb shoulder, cut into 1½ inch cubes)
- 1 tablespoon Diamond Crystal kosher salt (divided)
- 2 medium onions (thinly sliced)
- 4 garlic cloves (minced)
- 3 tablespoons minced ginger
- 1 tablespoon ground cumin
- 2 tablespoons ground coriander
- 1 teaspoon ground turmeric
- ½ cup diced tomatoes
- ¼ cup full-fat coconut milk
- 30 ounces frozen spinach (defrosted and squeezed dry)
- 1½ tablespoons garam masala
- freshly ground black pepper
- 1 tablespoon lemon juice (or more to taste)
Instruction
- Preheat oven to 300°F. In the meantime, heat the ghee in a large dutch oven over medium high heat.
- Dry the lamb necks well with paper towels and sprinkle with 1 teaspoon of Diamond Crystal brand kosher salt (remember: not all kosher salts are the same, so if you’re using a different brand, salt accordingly!).
- Sear the lamb in the shimmering fat in batches until browned on all sides, Make sure the lamb is in a single layer and not overcrowded.
- Remove the browned lamb to a platter and decrease the heat to medium. Add the onions to the empty pan and sauté until translucent and soft (about 10 minutes).
- When the onions are soft, add the garlic, ginger, cumin, coriander, and turmeric and stir until fragrant.
- Add the tomatoes and coconut milk and cook until the sauce has thickened. Blend the sauce with a stick blender until smooth.
- Nestle the browned lamb pieces in the sauce, and add enough boiling water to reach at least halfway up the meat (about 2 cups). Stir in 2 teaspoons of kosher salt and bring the contents to a boil.
- Put the lid on the stew and place the pot in the oven for 2½ hours or until the meat is tender.
- Transfer the pot from the oven to the stovetop. Stir in the defrosted spinach and garam masala. Cook over medium heat until the spinach is tender.
- Adjust for seasoning with salt and pepper, and add the lemon juice.
