Lamb Saag

5 Tbsp Canola oil - divided
4 cinnamon sticks
2 Bay Leaves
40 g ginger paste
40 g garlic paste
200 g onion paste
2 tsp chili powder or cayenne powder
175 g tomatoes skinned and diced
350 g cooked spinach, pureed
2.5 ml flour mixed in 3 Tbsp water to make a slurry
2.25 lbs cubed lamb
salt to taste
1/2 tsp white pepper

Heat 4 Tbsp of oil in cast iron dutch oven pan, add whole spices (cinnamon and bay leaf) and cook over medium heat until they begin to crackle. Add ginger, garlic, onion and chili powder and cook for 30 to 60 seconds. Ad tomatoes and cook 60 seconds. Add spinach puree, stir in flour slurry and cook over medium heat for 10 to 15 minutes. In a separate pan, brown the lamb in the remaining 1 Tbsp of oil. Add the lamb to the spinach mixture, add salt, white pepper. Cover nad simmer over very low heat for 30 (or more minutes).
Serve with mixed leaf salad, and boiled or steamed rice.
Variation - use pureed peas instead of spinach. Use chicken pieces instead of lamb.

To make the ginger, garlic and onion paste, weigh the volume on kitchen scale and puree in food processor.
When using fresh spinach, steam (in microwave) and once slightly cooled, puree in food processor.

Number of Servings: 6

Recipe submitted by SparkPeople user MMEQUEEN.