Ingredients
- 300 g
- (2 lb 4 oz) fresh or frozen spinach1 kg
- onion1 largefinely chopped
- garlic1 clovefinely copped
- 400 g
- 2 tablespoons
- 2 teaspoons
- 1 teaspoon
- dried lime4 unitcrushed and seeded
- fresh or dried dill1 tablespoon
- 900 ml
- oil1 tablespoonfor frying
- (14 oz) tin chickpeas400 g
Method
1
Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the lamb chops and cubes in batches, browning on all sides without crowding the pan, approximately 5–7 minutes per batch. Remove browned lamb and set aside.
2
In the same pot, add the finely chopped onion and cook until softened and golden, stirring frequently, about 4–5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
3
Add the tomato purée to the pot and stir to coat the onion and garlic, cooking for 1–2 minutes. Pour in the tinned chopped tomatoes and their liquid, scraping up any browned bits from the pot bottom.
4
Return the browned lamb to the pot. Add the salt, garam masala, and crushed dried limes, stirring well to combine. Pour in the boiling water and bring to a simmer.
5
Reduce heat to medium-low, cover partially, and simmer for 20 minutes to allow the lamb to begin tenderizing and the flavours to meld.
6
Stir in the fresh or frozen spinach in handfuls, pushing it down into the liquid as it wilts. Continue stirring and adding spinach until all 1 kg is incorporated into the pot.
7
Add the drained and rinsed chickpeas and the fresh or dried dill, stirring to distribute evenly throughout the stew. Simmer uncovered for 15–20 minutes, until the lamb is tender and the spinach is fully cooked.
8
Taste and adjust seasoning with additional salt or garam masala if needed. Serve hot in bowls, ensuring each portion contains lamb, spinach, chickpeas, and broth.