Lamb and spinach curry (lamb saag)

Ingredients

• 6 tablespoons Olive oil
• 1 teaspoon cumin seeds
• 6 cloves
• 6 cardamom pods, break open and remove the seeds
• 1 cinnamon stick
• 1 boneless leg of lamb, visible fat removed and cut into 1 pieces
• 2 onions chopped
• 5 garlic cloves, minced
• 2 piece of ginger, finely chopped
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 tablespoon turmeric
• 1 teaspoon salt
• Cayenne pepper to taste
• ¼ - ½ cup water
• 1 tablespoon garam masala
• 2 10 oz pkgs frozen chopped spinach defrosted and all excess water squeezed out
• ¾ cup half and half, or cream

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Preparation

• Warm the skillet and add the olive oil. When heated, add the cumin seeds, cloves, cardamom seeds and cinnamon stick.
• Heat until the seeds begin to sputter. Add the chopped onions, garlic and ginger. Sauté for 4 5 minutes.
• Add the lamb pieces and fry for a couple of minutes. Add the ground cumin, ground coriander, turmeric, salt and cayenne.
• Fry until you can't see any pink on the outside of the lamb. Sometimes the lamb creates enough liquid on its own.
  
• If it seems dry, add a little bit of the water. You can always add more if necessary.
• Reduce the heat and cover with a lid. Cook for about 50 minutes. Check often to make sure that the mixture hasn't dried out.
• Remove lid; add the spinach and garam masala. Stir well to combine, and replace lid. Cook for about 10 15 more minutes.
• Remove lid, increase heat. If there is some excess liquid you can cook for several minutes to let it evaporate.
  
• Add the half and half. Cook to heat through. You want the mixture to be creamy not runny.
• If there is still too much liquid you can mix a little cornstarch with cold water and add to the lamb.
• Serve over fluffy white rice basmati is preferable.

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