Step 1

Start by preparing the spinach. Place all of the spinach, chillies, coriander and lime juice in a food processor and blend to a smooth paste. You may need to add just a bit of water to do this. Set aside.

Step 2

Now heat the ghee/oil in a wok or large frying pan over medium heat.

Step 3

When hot, add the chopped onions and fry for about 15 minutes until translucent and soft but not overly browned.

Step 4

Add the ginger and garlic pastes and allow to sizzle for about 30 seconds.

Step 5

Add the ground spices and stir to combine..

Step 6

Stir in the tomato puree and bring to a simmer. Then add a ladle or two of the base sauce and bring to a simmer, only stirring if it is sticking to the pan.

Step 7

Stir in the lamb and ensure it is covered in the bubbling sauce. Then stir in the spinach puree.

Step 8

Cook for a couple of minutes and then stir in the yoghurt.

Step 9

Check for seasoning and add the salt to taste.

Step 10

Stir in the lemon juice and sprinkle with the garam masala and dried fenugreek and serve.