Serves 4-6
SPY - I forgot to seed the tomatoes, so the sauce was extra watery.
Onion Paste
1 large red onion
1.5 tablesppons of ginger
2-3 cloves of garlic
Tomato Mixture
2 medium tomatoes
2 hot green chilies
4-6 tablespoons of ghee or butter, oil
1 cassia leaf or bay leaf
4 green cardamom pods
1 cinnamon stick
3 whole cloves
4 teaspoons ground coriander
1 teaspoon ground cumin
.5 teaspoon turmeric
6 tablespoon of whole milk yogurt
1.5 pound of lamb or chicken thighs
2 cups of hot water
1 teaspoon salt
1.5 spinach
1.5 tablespoon dried fenugreek leaves or kasoori methi
3-4 heavy cream or crème Fraîche
.5-1 teaspoon garam marsala
3 tablespoon cilantro
1. Make onion paste. Paste onion, ginger, garlic into blender and puree until smooth. Transfer to bowl and put aside. Without washing, put tomatoes and green chilies and puree until smooth.
2. heat oil in dutch oven over med high heat. whe hot add cassia leaf, cardamon pods, cinnamon, cloves. Cook until fragrant 15 secs. add onion paste an cook until fried 12-15 minutes. Stir tomato mixture for 10 minutes until oil separates.
3. toss in coriander, cumin, turmeric and stir 1 minute. reduce heat and stir in yogurt 2 tablespoon at a time until mixed. Raise heat and add meat, sear 5 minutes. Add hot water adn salt and stir. bring to boil and reduce heat to med low. cover and simmer for 1.5 hours for lamb, 1 hour for chicken.
4. stir cooked spinach, fenugreek leaves, heavy cream, and simmer 3-4 minutes. transfer and sprinkle with garam masala and cilantro. server with hot rice or bread.
