1 lb goat or lamb stew or shoulder meat, cubed
1 lb fresh spinach
2-5 jalapeno peppers, chopped. Remove pith and seeds for less heat.
4 TB Oil
1 tsp Whole Cumin Seeds
1 Cup Sliced Onions
6-8 Cloves Garlic, Ground Into Paste
1 tsp Powdered Ginger
2 tsp Garam Masala
1 tsp Cayenne Pepper
3 Cups Water (I make goat broth from the bones of the roast I pull the meat from)
2 Bay Leaves
Salt to Taste
Cut goat/lamb into bite-sized pieces. Bring a large pot of salted water to a boil. Add the spinach to the boiling water ad cook for 1 minute. Drain the spinach very well. Squeeze out as much water as you can a fistful at a time or in a kitchen towel. Grind the spinach and jalapeno peppers to a rough paste using a blender or food processor, enjoy the beautiful color and set aside.
Heat the oil in a large, heavy pan. Add the cumin seeds. When the cumin seeds start to change color, add the onions and cook until the onions are translucent. Add the garlic, ginger, garam masala and cayenne pepper and cook, stirring, for 5 minutes. Add the water/broth and bay leaves, stir, and cover the pan and cook over low heat for 20 minutes. Mix in the spinach and salt, stir, and cook for 5 minutes or until the mixture is reduced to your preference.
Serve with Naan and Raitha if you choose.